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 or serving-sized pieces
- 2 onions, cut up
- 1 clove of garlic, minced
- 1 cup tomato sauce
- 1 cup peanut butter
- 3 cups water
- cayenne pepper, black pepper, salt
Directions
In a deep pot, heat a couple spoonfuls of oil.
Add the pieces of chicken and fry it on both sides until it is nearly done. Remove the chicken and set aside.
Fry the onions and garlic in the same pot. Add the tomato sauce, reduce heat and simmer for a few minutes
Return the chicken to pot. Add the peanut butter and stir in enough water (add if necessary) to make a smooth sauce.
Add spices to taste.
Simmer on low heat until chicken is done.
Serve with boiled rice or platains
Category:Cameroonian Recipes
Category:Cameroonian Soups