Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 tbsp Cooking Oil
- 1 Onion, chopped
- 2 Large Chicken Breasts, diced
- 900ml/30fl.oz. Water
- 2 tbsp Lime Juice
- Salt
- 2 Tomatoes, chopped
- 675g/1-½ lbs Pumpkin, peeled and sliced
- 120ml/4fl.oz. Coconut Cream
Directions
Heat the oil in a large saucepan, add the onions and sauté for about 5 minutes until softened.
Add the chicken to the pan and cook over a medium heat for 10 minutes, stirring from time to time.
Add the water, lime juice and salt, bring to the boil then reduce the heat, cover and simmer for 15 minutes.
Add the tomatoes, pumpkin and coconut cream and bring to the boil, stirring.
Immediately remove from the heat and serve hot.
Traditionally served as a main course with boiled taro or breadfruit.
Category:Fijian Recipes
Category:Fijian Soups