Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Chicken
- Tomatoes
- Onions
- Bone Stock
- Ground nuts (peanuts)
- Okoro (garden egg)
- Eggs [hard-boiled]
- Rice [boiled]
Directions
Fry the dismembered chicken with tomatoes and onions.
Then put in a saucepan with stock and leave.
Grind up ground nuts to a fine texture, mix into a paste with a little water and add to the chicken.
Heat it all up and let it thicken.
Add 2 or 3 okoro, and two or three hard-boiled egg (1 per head).
The stew is served in soup plates over a foundation of rice, according to one's appetite.
Category:Central African Recipes
Category:Central African Appetizers