Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- Rice
- Carrots , chopped
- Fresh pepper
- Vegetable oil
- Onion , chopped
- Stockfish
- Stock cubes
- Salt
Directions
Place the rice in a pot, and add just enough water to cover it. Bring to a boil , and cook for about 5 minutes. Drain the rice and rinse under running water.
Blend the carrots with a little water until smooth. Do the same with the pepper.
Heat a thin layer of vegetable oil in a pot. Add the chopped onions, and cook until aromatic.
Add the blended pepper, and cook for 3 minutes. Season with thyme and curry powder.
Mix in the carrot purée, and cook for a few minutes until thickened considerably.
Mix in the stockfish, stock cubes, and salt to taste.
Bring everything to a boil, and mix in the parboiled rice. Cook for 5–10 minutes on low heat.
Cover the pot and cook over low heat until the liquid is absorbed and the rice is tender.
Fluff the rice with a fork. Serve hot with extra onions, spring onions, and tomatoes if desired.
Incomplete recipes
Easy recipes
Carrot recipes
National Nigerian recipes
Rice recipes