Estimated Nutrition (whole recipe, rough)
Counts 4 of 10 ingredients — the other 6 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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Oil Palm | not in our table | 0 |
| Fruit | not in our table | 0 |
| Smoked Fish | not in our table | 0 |
| Meat | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Scotch | 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
- Oil palm fruits or canned oil palm fruit concentrate
- Dryfish or smoked fish
- Unshelled periwinkles
- Assorted meat and fish
- Ponmo , washed and cut into small pieces
- Stockfish
- Onion , sliced
- Stock cubes
- Ground crayfish
- Fresh ata rodo ( habanero or scotch bonnet chiles ), blended to a paste
- Atama leaves
- Salt
Directions
If using fresh palm fruit, process them to extract the juice. Set aside.
Debone, soak, and clean both the dryfish fish. Rinse in cold water, making sure they are free from sand, and break them into small pieces.
Cut periwinkles with the blunt side of a knife, and wash thoroughly until the water runs clear.
Transfer the periwinkles to a pot of water, and boil with a pinch of salt for about a while. Drain off the water and set the periwinkles aside.
Place the meat, ponmo, and stock fish in a pot. Cover them with as little water as possible, then add the onion and the stock cubes. Cover and cook until tender.
Add the deboned dryfish.
Boil the palm fruit juice/concentrate in a separate pot until oil floats to the surface.
Add all the ingredients, assorted meats, fish, and salt to taste. Stir gently and leave to simmer.