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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Crayfish | 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
- Garden eggs
- Salt
- ¼ cup palm oil
- 1 large onion , chopped
- 3 red bell peppers , chopped
- 6 fresh tomatoes , chopped
- Nigerian smoked Titus fish , shredded
- Ground crayfish (optional)
- Dried shrimp (optional)
- Dried chilli pepper (optional)
- 6 Thai basil leaves, chopped
Directions
Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft.
Drain the garden egg, and mash it.
Heat the palm oil in a pot over medium heat. Add the chopped onion, and cook until softened. Add the chopped pepper and tomatoes, and cook for 10 minutes.
Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes.
Add the mashed garden egg. Cover, and cook for 5 minutes.
Serve with boiled plantain, yam, or potato.