Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Crayfish | 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
- 2 large dried catfish
- 1 large dawa dawa lump
- 2 handfuls ground crayfish
- Atarugu ( habanero pepper)
- 1 kg cow rib
- 2 large stock cube
- Salt , to taste
- 1 onion , cut in chunks
- 3 tablespoons kuka ( baobab leaf) powder
- 2 cooking spoons palm oil
Directions
Soak the dried fish in cold water. Debone when soft.
Grind the crayfish with dawadawa. Pound the pepper.
Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.
Stir the kuka powder into the reserved stock until smooth, with no lumps.
Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.
Add the deboned fish, cover, and cook 5 minutes over medium heat.
Stir in beef, and add salt to taste. Cook for 2 minutes.
Serve with tuwo shinkafa or tuwo masara.