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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers. | 2. Remove the wrap and peel off the skin. | 3. Do not rinse under running water as you will take away the taste. | 4. Dice the tripe into 1 inch squares and blanch in hot water, and drain. | 5. If using lamb, brown in a little oil to remove the oil, and cut into cubes. | 6. In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame. | 7. Add spices and continue frying for 1- 2 minutes. | 8. Add meat, and stir until the meat is coated with all the ingredients. | 9. Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans | 10. Garnish with chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tripe	1			-	-	-	-
yellow onion	4		chopped	459.36	27.3528	3.306	37.584
garlic	2 -4	cloves	minced	0.0	0.0	0.0	0.0
green pepper	2			59.6	13.8272	2.5628	0.5066
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
white bean	1	cup	soaked	722.4	133.8375	45.3865	2.537
salt				-	-	-	-
cilantro	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936

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