Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Kale | 1 cup chopped (67g) | 33 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Plantain | not in our table | 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
- 3 pounds goat meat or beef
- 2 medium-size onions , chopped
- 5 pounds unripe plantains
- ½ cup ground crayfish
- 1 cup red palm oil
- 2 tablespoons chicken-flavour bouillon cube or powder
- 1 tablespoon powdered cayenne pepper (optional)
- 1 bunch of fresh kale leaves, chopped
- Salt to taste
- Pepper to taste
Directions
Cut the ends off the plantains. Make a shallow slit through the length of the peel, and remove it.
Slice the plantains into thick rounds.
Boil the meat in a saucepan with salt, cayenne pepper, half the onions, and bouillon cubes until tender.
Add the plantain, crayfish, red oil, and remaining onions. Simmer for about 15–20 minutes.
Stir in the kale, and cook for an additional 8 minutes.
Remove from the heat and serve warm.