Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum. It shouldn’t be too soft. | 2. In one pot, boil chopped beef with beef bouillon, onion, salt, celery and parsley. Use the stock from pot to add to the peanut powder (see below). | 3. Grind peanuts in blender until peanuts are like a powder. In a large dutch oven, fry peanut powder in a little oil until there is a roasted smell. Stir often, so the peanuts don’t stick to the pot. | 4. Add the cooked beef, beef broth to the peanut powder to make a thin sauce. Add ginger and garlic to sauce. | 5. Stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes. | 6. Chop onions and fry in oil until opaque. Sprinkle onions over dish just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
collard green	1	bunch		201.7338	0.0	44.8801	1.1333
stewing beef	1/2		chopped	201.7338	0.0	44.8801	1.1333
peanut	1/2	cup	shelled roasted	413.91	11.7749	18.834	35.9452
onion	1/2		sliced	32.0	7.472	0.88	0.08
ginger paste	1/2	teaspoon		201.7338	0.0	44.8801	1.1333
garlic paste	1/2	teaspoon		201.7338	0.0	44.8801	1.1333
celery	1/4	tablespoon	chopped	0.3	0.0557	0.0129	0.0032
parsley	1/4	tablespoon		0.342	0.0601	0.0282	0.0075
bouillon cube	1/2			-	-	-	-
black pepper				-	-	-	-
vegetable oil				-	-	-	-

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