Estimated Nutrition (whole recipe, rough)
Counts 2 of 6 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Meat | not in our table | 0 |
| Jute | not in our table | 0 |
| Bean | 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 medium pieces of meat
- 2 teaspoons stock cube (e.g., Maggi)
- ½ cup dried ground chile pepper (adjust to taste)
- 1 large onion , chopped
- 2 bunches of fresh jute (lalo) leaves, chopped
- 1 small piece of potash (kanwa)
- 2 medium pieces of daddawa (fermented locust bean), pounded
- Water (as needed for boiling)
Directions
In a pot, boil the meat with the stock cube, half of the chopped onion, and just enough water to cover the meat. Cook until the meat is tender.
Add the chopped jute leaves and potash. Cook for 5–10 minutes, stirring occasionally.
Blend the remaining onion with the chile pepper and a small amount of water to form a purée. Add this mixture to the pot along with the pounded daddawa.
Stir well and simmer for another 2 minutes, then remove from heat. Serve hot with tuwo (e.g., Tuwon Semo, Tuwon Masara, or Tuwon Shinkafa).