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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the peas and the celery in the chicken stock for 45 minutes. | 2. Once the peas are tender, puree. | 3. Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary). | 4. If you find the soup too thick add the optional water. | 5. Add the margarine mixture to the soup and simmer 15 minutes before you serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	1	cup	used split	41.16	7.399	2.7439999999999998	0.196
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804

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