Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Gin | not in our table | 0 |
| Meat | 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 1/2 cups beans
- salt to taste
- 1 gin bottle full of palm oil
- hot pepper to taste
- 1 large onion 2 chicken bullion cubes
- 1 small can tomato paste
- 1 pound meat if desired
Directions
Soak a cup and a half of beans overnight. What ever kind of beans they sell at the market that day will do. Boil the living daylights out of them until they are easily mashable. Mash half of the beans to smithereens.
In a deep pot pour in a gin bottle full of oil (half cup) or about a cup if you want it really Liberian. If you want it more American, only put in enough to sauté one onion.
Brown the onions and dump in a container of tomato paste. Add salt and pepper to taste, one teaspoon of red peppers, and a couple chicken bullion cubes. Pour in the mashed and unmashed beans into the pot and bury it all in water -- about a cup or two. Then boil it all away. When the soup is thick, it's done.
Category:Liberian Recipes
Category:Liberian Soups