Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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 chicken about 1.5 kilograms (3½ lbs)
- 1 eggplant
- 2 large onions
- 2 fresh red or green hot peppers
- 4 tomatoes
- 1 small piece ginger root
- 1 sprig thyme
- 1 bay leaf
- salt
Directions
Clean the chicken and cut it in pieces.
Place them in an earthenware jar with the eggplant cut in pieces, the onions finely minced, the peppers seeded and shredded in little pieces, the tomatoes peeled, seeded and roughly crushed, the ginger root grated, plus the thyme and the bay leaf. Salt as desired.
Hermetically seal the jar by tying a banana leaf around the collar; air should not escape and one should not have to add water during cooking.
Place the jar on the hot coals; let cook about 45 minutes. During cooking, raise the jar and shake it energetically each 5 minutes so that the bottom doesn't stick."
Category:Ivoirian Recipes
Category:Ivoirian Meat Dishes