Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- peanut oil
- 1 chicken, cut into bite-sized pieces
- 2 onions, cut up
- 2or two cloves of garlic, minced
- 1 cup tomato paste
- 1 cup peanut butter
- 1 cup water
- red pepper, black pepper, salt
Directions
Heat a couple spoonfuls of oil in a deep pot.
Add the chicken and fry it on both sides until it is browned. Remove the chicken and set aside.
Fry the onions and garlic in the same pot. Stir in tomato paste.
Reduce heat and simmer for a few minutes. Return chicken to pot.
Stir in peanut butter and add enough water to make the mixture of tomato paste and peanut butter into a smooth sauce.
Add red pepper, black pepper and saltto taste.
Serve with Fufu or baton de Maniac
Category:Cameroonian Recipes
Category:Cameroonian Appetizers