Estimated Nutrition (whole recipe, rough)
Counts 3 of 8 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Smoked Fish | not in our table | 0 |
| Seed | not in our table | 0 |
| Yam | 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
- Assorted meat
- Goat meat
- Smoked fish
- Calabash nutmeg
- Uda (optional)
- Uziza seeds
- Uyayak
- Yam
- Ground crayfish
- Cameroon pepper
- Dry pepper
- Salt
- Stock cubes
- Uziza leaves
Directions
Boil the assorted meat and goat meat until soft.
Boil the smoked fish until soft.
Grind the calabash nutmeg, uda, uziza seeds, and half of the uyayak until it is a nearly-smooth powder. Add some water to the ground spices and sieve.
Peel, wash, and cook the yam until soft. Mash the boiled yam traditionally or using a food processor until smooth.
Stir the crayfish, pepper, and the remaining half of the uyayak to the meat. Add some water, and bring the contents to a boil.
Taste for salt and season. Add the ground spices to the meat, and simmer on a low heat.
Add the pounded yam in medium-sized balls, and turn up the heat.
Once the yam is dissolved, taste for seasoning and salt.
Stir in the uziza leaves, and serve.
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