Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- Nigerian dryfish , soaked and deboned
- Beef , cut in pieces
- Kanda (cow skin)
- Onion , diced
- Bouillon cubes
- Ground pepper
- Ground crayfish powder
- Palm oil
- 1 bunch waterleaf , washed and chopped small
- Afang (okazi) leaves, ground or pounded
- 1 cup periwinkles
- Salt
Directions
Break the soaked and deboned fish into small pieces.
Boil the beef and kanda with the diced onions and bouillon cubes in a very small quantity of water. Remember to start cooking the kanda first because it is tougher.
When the meat is cooked, add the fish pieces, pepper, and crayfish. Cook until there is very little liquid left in the pot.
Remove the meat and fish and place in a bowl or another container, leaving the stock in the pot.
Add the palm oil and waterleaf to the pot. Cook on medium heat for about 3 minutes without stirring.
Add the ground afang leaves, periwinkles, and salt to taste. Leave to simmer until the vegetables are soft and mushy.
Add the meat and fish back into the pot. Stir well and serve.