Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 750 grams meat (depending on number of persons)
- 1 large onion
- 6 garden eggs/aubergines (eggplant)
- 20 grams tomato purée
- 1.5 liters water
- 3 fresh tomatoes
- Salt and (chili) pepper to taste
Directions
Trim, wash, and cut the meat into small pieces, and put in a pot.
Add water, some salt, and allow to boil for about 5-8 minutes, stirring occasionally.
Add the garden and pepper. Cook on low heat until vegetables are tender.
Slice the onion and the tomatoes into small pieces and add to the soup. Allow to simmer.
Remove and grind/blend the cooked vegetables, mix with water and strain.
Return the vegetables to the soup, and add the tomato purée. Allow the soup to simmer on low heat until meat is tender.
Serve with rice or root vegetables like cassava, yam, potatoes (sweet or "Irish").
Category:Sierra Leonean Recipes
Category:Sierra Leonean Meat Dishes