Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Chard | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- 1 Tbs. Vegetable Oil or Lard
- 1 Lb Braising Beef, cut into 1-inch cubes
- 1 Large Onion, chopped
- 4 Garlic Cloves, chopped
- 2oz Fresh Root Ginger, thinly sliced
- 2 Tomatoes, chopped
- 1 Lb Leaf Greens e.g. Spinach, Cabbage, Chard
- 8 fl.oz Fresh Beef Stock
- 1 Tsp. Dried Green Peppercorns, crushed
- Salt
- 1 Lb Long Grain Rice
- Extra Water
- Sakay (Hot Pepper Sauce) to taste (optional)
Directions
Heat the oil or lard in a large saucepan, add the meat and brown on all sides.
Add the onions, garlic, and ginger and fry for 4-5 minutes.
Add the tomatoes, greens, stock, salt and green pepper, mix well, bring to the boil then reduce the heat slightly and cook for 15 minutes.
Add the rice and enough extra water to cover the mixture by 1-inch, bring back to the boil then reduce the heat, cover and simmer for 15 to 20 minutes or until the rice is tender, stirring once or twice during the cooking and adding a little extra water if necessary to prevent it drying out.
To serve – transfer to a serving dish, sprinkle with a little Sakay and serve with additional Sakay in a small jug or bowl.
Category:Madagascarian Recipes
Category:Madagascarian Meat Dishes