A popular West African dish with a slight peanut butter taste served over rice.
In a Dutch oven or large cooking pot, on high heat, add the peanut oil and brown the meat on all sides. Once meat is browned remove the meat from the put and set to the side. Next, add the chopped onion, minced garlic and habañero pepper. Cook until onions are translucent. Add the bouillon cubes, black pepper and tomato paste. Stir and mix until tomato paste starts to get darkened about two minutes. Add water and peanut butter. Next, put meat back into the pot. Add the cassava cut in fours, the carrots cut in three pieces, the half cabbage cut in two and the eggplant cut in four. Turn down heat to medium low, cover with to slightly askew and simmer for about two hours until meat is tender and sauce is thickened. Serve over Jasmine rice with lemon wedges and habañero pepper on the side.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 164 | ||
Calories from Fat: 101 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 100.9mg | 3 % | |
Potassium 344.2mg | 9 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 10.6g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 164
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