Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- 500 g flesh, in pieces
- salt towards taste
- pepper to taste
- 1 large onion, peeled, in rings
- 7½ dl soup or water
- 2 aubergines, in plakken
- 3 tomatoes, ontveld and kleinegesneden
- 6 okra's, swept clean, steeltjes removed, in plakjes
Directions
The pieces do flesh and, scatters some onion rings in a large pan there salts concerning and roasts the flesh under from time to time omscheppen 10 minutes on not too high fire. Joint, brings soup or water to cooks and late approximately 30 minutes appetites. Joint aubergines, tomatoes, okra's and the rest of the onion rings. Cook the soup to the vegetables gaar is. Screen the vegetables from the soup, mash them and joint them. Bring the soup on taste. The soup lets draw further to flesh gaar is and the soup has the desired cross-section.
Category:Sierra Leonean Recipes
Category:Sierra Leonean Soups