Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
498
Calories
17g
Protein
17g
Fat
71g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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 |
| 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
- 2/3 cup rice
- ½ cup peanut oil
- 1 large onion, minced
- 2 large tomatoes, peeled, seeded, and chopped
- 1 pound oysters or 3 (10-ounce) containers with juice
- 1 teaspoon salt
- ¼ teaspoon pepper
- juice of 2 lemons (6 tablespoons)
- ½ teaspoon cayenne pepper
Directions
1
Soak rice in 1 cup of warm water for 20 minutes. Remove, dry in a cloth and place in a processor to break up grains (about 10 seconds).
2
Heat oil in a large pot and add onion, tomatoes, and rice. Mix well and shak for about 3 minutes. Strain liquid from oysters and add enough water to make 2 quarts. Add water to onion mixture and simmer 2 minutes. Add oysters and simmer until oysters are cooked. Sprinkle with salt, pepper, lemon juice, and cayenne pepper; stir and serve hot
3
Category:Mozambican Recipes
4
Category:Mozambican Soups
Recipe sourced from
fandom