Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| Toasted Sesame Seed | not in our table | 0 |
| Smoked Fish | 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
- Beef (any type), cut in pieces
- 1 large onion , chopped
- Seasoning cube
- Tatashe (red bell pepper ), blended
- 2 cups toasted sesame seeds (ridi)
- 3 cooking spoons palm oil
- Onion , sliced
- 2 medium-sized dried smoked fish
- Alayyahu ( spinach )
Directions
In a pot, boil the beef with the chopped onion, seasoning cubes, and a little water until the meat is tender.
Blend the toasted sesame seeds into a smooth paste using a blender or grinding stone.
In a separate pot, heat the palm oil over medium heat. Add the sliced onion and blended red bell pepper, then fry for 5–7 minutes until fragrant.
Add the cooked beef and some of the beef stock. Stir in the smoked fish and simmer for 5 minutes.
Add the ground sesame seed paste. Stir continuously to avoid lumps, and cook for about 10 minutes. Add water as needed to reach desired consistency.
Add the chopped spinach, stir, and turn off the heat after 1–2 minutes.
Serve hot with tuwo shinkafa , pounded yam , wheat, or other swallow of choice.