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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Bean | 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
- 100 g bitterleaf (fresh or dried)
- 2 large chunks meat
- 1 onion , chopped
- 2 pieces fresh red chile pepper , puréed
- 2 tomatoes , puréed
- 1 teaspoon palm oil
- 4 cup fermented locust beans (daddawa)
- 1 teaspoon salt
Directions
If using fresh bitter leaf, wash with salt and squeeze to reduce the bitterness.
Boil the meat in a pot of water for a few minutes until cooked through. Remove the meat and set aside.
Heat a skillet over medium heat, and add the palm oil. Add the onion, pepper, and tomatoes, and simmer for 5 minutes.
Combine the cooked purée, meat, and bitterleaf in a pot. Add enough water to cover everything.
Add the daddawa, stir the soup well, and cook for 3 more minutes over low heat.
Season with salt to taste and serve.