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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Namibian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done. | 2. Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside. | 3. Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy. | 4. Add the lemon juice just before serving and stir well. | 5. To cook in a crockpot cook on high as outlined above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil	1/4	cup		-	-	-	-
red pepper	3		seeded cut sweet	3.75	0.8259	0.1753	0.0412
onion	1		chopped	60.0	14.01	1.65	0.15
pork	1		cubed	1705.536	0.0	63.0958	159.0775
chicken thigh	5	halved		-	-	-	-
water	4	cups	boiling	0.0	0.0	0.0	0.0
saffron	1	teaspoon		2.17	0.4576	0.08	0.040999999999999995
bay leaf	4			-	-	-	-
chicken stock cube	2			302.6	0.0	67.32	1.7
kingklip	2	lb	cut	302.6	0.0	67.32	1.7
prawn	12	ounces		302.6	0.0	67.32	1.7
rice	1		uncooked	702.0	154.713	12.8895	1.131
salt pepper				302.6	0.0	67.32	1.7
green pea	8	ounces	frozen	183.7047	32.772	12.2923	0.9072
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.