Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- Water
- 3–4 leaves of Guinea corn leaves, washed
- 1 milk tin (14 fl oz) beans , washed
- 2 milk tins (28 fl oz) brown or white rice , washed
- Salt to taste
Directions
Half-fill a saucepan with water, and place over the fire. Add the Guinea corn leaves.
Bring to a boil , and add the beans.
Simmer for 40-45 minutes until the beans split in two when touched.
Add the rice and salt, and simmer until the beans and rice are very soft. Add additional water as necessary during the cooking.
Remove from the heat. Serve with shito and fried tomato stew, accompanied by wele, tilapia, boiled eggs, and salad.