Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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
- 6 kippebouten
- salt
- mespuntje thyme
- 1 small onion, cut in rings
- 100 ml vegetable oil
- 300 ml coconut milk
- 4 ripe tomatoes, ontveld and cut small
- 2 eetlepels of tomato purée
- 1 onion, chopped
- 1 tea spoon cayennepeper
- salt towards taste
- 500 g rises
- 100 g peeled shrimps
Directions
Ontvel the kippebouten and set-up them with what salts, thyme, the onion rings and sufficient water so that the whole exactly onderstaat. The chicken lets cook approximately 30 minutes softly in the covered pan.
Scoop the kippebouten from soup and barge them around goudbruin in hot oil. Keep them warm in the furnace.
Joint the coconut milk to the kippebouillon and does the rest of the ingredients except the rijst and the shrimps. Bring whole to cook, rudder the rijst by it and late these approximately 20 minutes meekoken and gaar becomes.
Scoop and garnishes the mixturemixture mixture on a flat scale with the fried kippebouten and the shrimps.
Category:Sierra Leonean Recipes
Category:Sierra Leonean Meat Dishes