Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Roasted Peanut | 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
- oil
- two to three pounds summer squash (cut into cubes) or zucchini (sliced)
- three cups shelled roasted peanuts; crushed or coarsely chopped
- salt to taste
- one teaspoon brown sugar or white sugar (optional)
Directions
Heat a spoonful of oil in a large skillet.
Cook squash until it begins to become tender, stirring often; about five to ten minutes. (Or cook squash in one cup of boiling water. Drain excess water before adding peanuts.)
Squash can be mashed if desired.
Add peanuts, salt, and sugar. Reduce heat.
Simmer until squash is tender and flavors have mingled, about five minutes. Serve hot.
Category:Central African Recipes
Category:Central African Appetizers