Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| 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
- 8 oz Stewing or Braising Steak, cut into 1-inch cubes
- 2 Onions, chopped
- 3 Garlic Cloves garlic, crushed
- Salt and Black Pepper
- Cold Water
- 8 oz Shoulder or Leg of Pork, cut into 1-inch cubes
- 2 Chicken Breasts, cut into 1-inch cubes
- 4 large Tomatoes, chopped
- 2-inch piece of fresh ginger, coarsely grated
- 1 Lb fresh Spinach, shredded
- 2 Tsp. Sakay (Hot Chilli Sauce) Optional
Directions
Heat the oil in large saucepan, add the beef and cook for 2 minutes on each side.
Add the onions and garlic and cook stirring for a further 2 minutes.
Add enough cold water to just cover the meat, season with salt and pepper, bring to a boil then reduce the heat, cover and simmer very gently for 20 minutes.
Add the pork, mix well and continue to cook for an further 30 minutes, adding a little more water if necessary.
Add the chicken pieces, mix well and continue to cook for 15 minutes, once again, checking the water level and adding a little more if necessary.
Add the tomatoes, ginger and Sakay if using, mix well and continue to cook for 10 minutes.
Add the shredded spinach and cook stirring until the leaves have just wilted. Serve hot.
Category:Madagascarian Recipes
Category:Madagascarian Meat Dishes