Estimated Nutrition (whole recipe, rough)
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Crab | 100g cooked | 97 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Seed | not in our table | 0 |
| Cassava | 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
- 5 cups water
- 2 lb slightly grated crayfish
- 4 medium-size onions , finely chopped
- 4 medium-size tomatoes , finely chopped
- 15 djansang seeds
- 5 bay leaves
- 1 lb shrimp
- 4 medium-size crabs , slightly grated
- 1 large garlic bulb, grated
- 2 dry lemongrass leaves
- 3 medium-size habanero peppers , neatly chopped
- 6 tablespoons red palm oil
- Salt to taste
- Black pepper to taste
- 2 lb crayfish
- 4 lb tilapia fish
- 2 chicken bouillon cubes , crushed
- 750 grams attieke (cassava couscous)
Directions
Put 4 cups water in a saucepan, then add the crayfish, onions, tomatoes, djansang seeds, bay leaves, shrimp, crabs, garlic, lemongrass, habanero pepper, red palm oil, salt, and black pepper to your desired taste. Leave it to boil for about 30 minutes over medium heat. Make sure that the onions and tomatoes are soft at this point.
Remove and grind the tomatoes, onions, djansang seeds, and garlic. Return them to the pot along with the fish.
Reduce the heat to low and add the bouillon cubes. Let it cook for about 25 minutes.
In the meantime start preparing your attieke according to the package directions.
When the cassava couscous is hot, add the remaining red oil and salt to your desire taste. Mix it very well until the couscous turns orange.
Serve your soup with the attieke.