Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Bean | not in our table | 0 |
| Cake | 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 fresh ager leaves
- 2 tablespoons palm oil
- 0.4 kg beef , rinsed
- 1 smoke-dried catfish , rinsed
- 2 teaspoons nune (locust bean cake)
- 1 Maggi cube
- 3 fresh bell peppers , blended
- 5 medium tomatoes , blended
- 1 teaspoon salt or to taste
Directions
Scrape off the white flaky skin of the ager stalk. Pound gently for a few minutes to remove the ager pulp.
Squeeze the pulp in a small amount of water to extract the slippery juice. Sieve this product to separate the juice from the fibres.
Heat a little water in a pot, and add the ager juice.
Add the palm oil, blended pepper, blended tomato, beef, and fish. Cook for few minutes, stirring continuously until an elastic consistency is achieved.
Add nune, maggi cubes, and salt to taste.
Serve with swallows as desired.