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 |
|---|---|---|
| Seitan | 100g | 120 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 1 package store bought seitan, or homemade
- 1 jar of palmnut sauce (sauce Nyembwe) from a Latino/African grocery
- 1 medium onion
- 1 clove garlic
- 2 habanero or other hot peppers
- salt
Directions
Slice and fry the onions and galic in a little oil until transparent in a 3qt saucepan.
Add the seitan and brown for a few minutes.
Add 8oz of palmnut sauce and an equal amount of water, or enough to cover if using more seitan.
Bring to a simmer and add the habaneros whole, or chop one if you want it more hot.
Serve Nyembwe with Feuille de Manioc (cassava leaves) and steamed manioc and plantain.
This is typical village fare for much of Gabon, Congo and the former Zaire
Category:Central African Recipes
Category:Central African Vegetarian