Estimated Nutrition (whole recipe, rough)
Counts 3 of 7 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Fish | 1 tbsp (18ml) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cassava | not in our table | 0 |
| Meat | not in our table | 0 |
| Bean | 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
- 2 Bundles of Cassava Leaves
- 1 lb. Meat
- 2 Dried Fish
- 1 Cup Cooked Beans
- 1 /2 Pint Palmoil
- 1/2 Cup Groundnut Paste
- 1 Large Onion
- 2 Red Peppers
- 2 Cups Water
Directions
Cut up the meat and put in a saucepan with salt, ground pepper and onions and water. Cook for about 15 minutes
Wash leaves, beat in a mortar until finely ground
Add the ground leaves to the ingredients in the saucepan and simmer for about 10 minutes
Add palmoil and simmer again for about 10 minutes or until the meat is tender
Mix groundnut paste with little water and add to the sauce, stirring frequently to prevent burning
Flake fish and add together with cooked beans to the sauce
Season with salt, cover and simmer gently until most of the water has been evaporated
Serve with rice
Category:Sierra Leonean Recipes
Category:Sierra Leonean Meat Dishes