Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Catfish | not in our table | 0 |
| Leaf | 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
- 1½ cup palm nut extract
- Fresh habanero pepper
- 1 medium onion
- 2 tablespoon ground crayfish
- 2 tablespoon banga spice
- 3 stock cubes
- Salt to taste
- 2½ cups uncooked rice , rinsed and drained
- 2 medium smoked catfish or titus fish
- ½ cup scent leaf , sliced
Directions
Combine the palm nut extract with water in a pot. The total liquid volume should be roughly double the volume of the rice.
Blend the onion and habanero to a chunky paste. Mix into the pot, cover, and bring to a boil .
Add the ground crayfish, banga spice, stock cube, and salt. Let boil on medium heat.
Stir in the rice, and cook over medium heat until soft. Add additional water if necessary.
When the rice has softened, mix in the smoked fish and scent leaf. Give a quick stir, and allow any residual water to absorb/evaporate.
Remove from heat and serve.