Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 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
- 3 pieces smoked catfish
- Spinach
- 1 cup water
- 1 cup stock
- Tomatoes , chopped
- Habanero chile pepper (optional), chopped
- ½ onion , chopped
- 2 garlic cloves, minced
- Bouillon powder
- Salt to taste
- Black pepper
- Peanut butter
- Palm oil
Directions
Soak the smoked fish in hot water for a few minutes.
Chop the spinach, then rinse it and allow it to drain in a colander to remove excess water.
De-bone the smoked fish and break it into medium-sized pieces. Rinse the fish thoroughly.
In a pot, bring the water and stock to a boil . Add the chopped spinach and let it simmer for 10 minutes.
Incorporate the smoked fish, tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes.
Add the peanut butter and palm oil, and simmer for another 10 minutes