Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Coriander | 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
- 1 cup / 150 g corn meal / polenta
- 1½ cups / 350 ml stock
- 2 tablespoons / 50 g margarine
- 1 small onion, sliced
- 1 clove garlic, crushed
- ½ pound / 225 g cooked chicken, cut in small pieces, ground / minced beef or cooked lentils, or a mixture of meat and vegetables
- 1 tablespoon flour
- handful fresh cilantro / coriander leaves, chopped
- ½ teaspoon basil
- ½ - 1 teaspoon lemon juice
- salt
- pepper
Directions
Heat oven to 400°F / 200°C / Gas 6.
Bring 1 cup / 240 ml of the stock to the boil in a heavy pan. Mix a little of the remainder (keeping some to make a gravy below) in a bowl with the cornmeal / polenta. When the stock has boiled, pour it slowly into the polenta, stirring all the time to prevent lumps.
Return the mixture to the pan and cook it slowly, stirring constantly until it becomes smooth and thick like a porridge.
Add half the margarine and stir it in.
In another pan, heat up the remaining margarine and cook the onion and garlic until they soften. Put in the cooked filling, sprinkle on the flour and cook for 1 minute. Then add enough stock to make a little gravy.
Now take two-thirds of the polenta mixture and spoon it into a greased 7 inch / 17.5 cm pie dish, pressing it into place with the back of a metal spoon. Bake this case for 10 minutes. Then remove from the oven and reduce the heat to 350°F / 180°C / Gas 4.
Put the cooked meat or lentil mixture into the pie dish and spread the rest of the dough over the top, distributing it with a spoon and smoothing with a fork.
Put the pie in the oven and cook for 20 - 30 minutes.
Category:Zambian Recipes
Category:Zambian Desserts