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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat water and bouillon in a large pot and bring to a boil. | 2. Add potatoes and carrots to the broth and simmer for 5 minutes. | 3. Add the remaining ingredients except for the tomatoes and continue cooking for 15 minutes over medium heat. | 4. Remove 4 chunks of squash and purée in blender. | 5. Return puréed mixture to pot and let cook for 10 minutes more. | 6. Add tomatoes and cook for another 5 minutes. | 7. Remove from flame and let sit for 10 minutes to allow stew to thicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups		0.0	0.0	0.0	0.0
vegetable bouillon cube	1	vegetable		-	-	-	-
white potato	2	cups	cut	207.0	47.13	5.04	0.3
carrot	2	cups	sliced	104.96	24.5248	2.3808	0.6144
summer squash	4	cups	cut	96.52	19.7104	5.1308	1.3716
summer squash	1	cup	cut	96.52	19.7104	5.1308	1.3716
corn	1	can	rinsed drained	186.9565	40.6522	7.1087	2.9348
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
scallion	1		chopped	32.0	7.34	1.83	0.19
hot pepper	1/2		chopped	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomato	1	cup	diced	26.82	5.7961	1.3112	0.298
vegetable				-	-	-	-

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