Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
294
Calories
13g
Protein
17g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 6 dozen oysters
- 1/3 c. lemon juice
- 1/2 tsp. cayenne pepper
- 1 tsp. powdered ginger
- 5 ripe tomatoes, peeled & seeded
- 1/4 c. peanut oil
- 1 med. onion, finely chopped
- Salt & freshly ground pepper to taste
Directions
1
Shuck the oysters (or buy already shucked) and place them in a deep dish.
2
Cover them with the lemon juice and powder lightly with the ginger and cayenne.
3
Place the tomatoes in a blender and puree them into a paste.
4
Heat the oil, add the tomato paste and cook over a low heat, stirring constantly, until it has the consistency of catsup.
5
Add the onion, salt and pepper.
6
Place the oysters in the sauce and simmer over a low heat for 5 to 10 minutes.
7
Serve immediately.
8
Category:Nigerien Recipes
9
Category:Nigerien Appetizers
Recipe sourced from
fandom