Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | 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 oxtail
- 15 ml butter or dripping
- 1 large onion, chopped
- 3 medium carrots, diced
- 1 medium turnip, thinly sliced
- 2 medium tomatoes, skinned and finely chopped
- 45 ml chopped celery
- 3 peppercorns
- 2 whole cloves
- 2 litres water
- 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
- 125 ml cake flour
- 25 ml sherry or dry red wine (optional)
- 5 ml salt
- 1 ml cayenne pepper
Directions
Add the meat and the onion and sauté till the onions are golden and the meat browned.
Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours
Mix the flour to a paste with a little water and stir it into the soup to thicken it.
Add the sherry or wine and season with salt and cayenne pepper.
Add the meat and serve immediately.
Category:Tanzanian Recipes
Category:Tanzanian Soups