Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Pumpkin | 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
- Dried maize
- Whole coconut
- Water
- Onion , chopped
- Ground crayfish
- Dryfish / stockfish
- Palm oil
- Salt
- Ground pepper
- Seasoning/ stock cubes
- Fluted pumpkin leaves
Directions
Grind the dried maize kernels to a coarse flour/meal.
Break open the coconut, and reserve all of the coconut water. Remove the flesh from the shell, cut into pieces, and blend with some warm water until smooth.
Strain the blended coconut, squeezing the chaff well to extract all the liquid.
Transfer the coconut water and the extracted coconut milk to a pot. Add chopped onion, dryfish, ground crayfish, and a little palm oil. Bring to a boil, and simmer for a little while.
Add pepper, salt, and seasoning cubes. Gradually stir in the maize flour, and let simmer for about 10 minutes.
Add more liquid as necessary—it should have the consistency of a porridge. Stir in the pumpkin leaves, and allow to soften.
Remove from the heat, and serve hot.