Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Meat | not in our table | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | 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
- 300 g of prepared MARGUERITE attieke
- 1 kg of meat (veal, lamb, or chicken)
- 2 diced onions
- 2 sliced leeks
- 1 spoon of tomato concentrate
- 4 sliced carrots
- 250 g of boiled chick peas
- 4 potatoes cut in four
- 3 sliced courgettes
- 350 ml of water or vegetable stock
- saffron
Directions
Brown the meat in a saucepan, Add the onions, leeks, and the carrots, Cook for 10 minutes, Pour in the water (or the stock), add the tomato concentrate, the spices and let cook for 1 hour on low heat, Add the chick peas, the courgettes, the potatoes and the saffron, and let simmer for another ½ hour, Serve with the prepared attieke in accompaniment.
Category:Ivoirian Recipes
Category:Ivoirian Meat Dishes