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Great Balance

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60 min

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86 min

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40 min

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MIYAN TAUSHE

110 min

Intermediate

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What is the energy content breakdown?

Fat 57 20.6g / 57%

Carbohydrates 20 17.2g / 20%

Protein 23 18.9g / 23%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Friends Main course

MIYAN TAUSHE

Name: MIYAN TAUSHE
Prep time: 5 s
Cook time: 105 s
Total time: 110 s
Yield: 6
Cuisine: African - style
Ingredients: 1 pound beef chunks; 1 pound pumpkin (peeled and cut into chunks); 1/3 cup Palm Oil; 1/2 cup roasted peanuts/ groundnut paste; 4 Units plum/roma tomatoes; 2 Large Onion; 1 Unit bell pepper; 4 Units scotch bonnet; 10 ounces chopped spinach(fresh or frozen); 5 ounces sorrel(substitute with spinach more spinach when unavailable); 1/4 cup ground dry crayfish; 2 Tablets MAGGI Cube; 1 bunch Spring onion

(0)

110 Min

Intermediate

Nutrition Value

Carbohydrates

17,21 g

Energy

313,55 kcal

Total fat

20,67 g

Fiber

5,28 g

Protein

18,97 g

Saturated Fats

7,42 g

Sodium

366,56 mg

Sugars

7,62 g

Information per serving

Ingredients

Beef, New Zealand, imported, variety meats and by-products, kidney, raw

Seeds, pumpkin and squash seed kernels, dried

0.33 cup

Oil, palm

0.5 cup

Peanuts, all types, dry-roasted, without salt

Tomatoes, red, ripe, raw, year round average

2 large

Onions, raw

Poivron rouge

Peppers, hot chili, green, raw

10 oz

Spinach, raw

5 oz

Spinach, raw

0.25 cup

Crustaceans, crayfish, mixed species, wild, cooked, moist heat

2 Tablets

MAGGI Cube

1 bunch

Onions, spring or scallions (includes tops and bulb), raw

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Step1
5 Min

Slice both onion and 2 scotch bonnet peppers, and set aside.
Step2
30 Min

On low-medium heat in a large stock pot, braise the goat meat with the sliced onions, scotch bonnet peppers, and 1 tsp bullion for 30 minutes or until the meat is tender.
Step3
5 Min

While the meat is braising, blend the tomatoes, bell pepper, 1 onion, and two scotch bonnet peppers.
Step4
10 Min

Place the blended tomato mix in a pot and cook on medium heat until the sauce reduces down to a thick paste. You might need to reduce the heat to prevent the tomato paste from burning.
Step5
5 Min

Once the meat is tender and done braising, add in the pumpkin chunks and 2 cups of water into the pot with the braised meat. The water should just cover the pumpkin chunks and meat.
Step6
15 Min

At this stage, adjust the seasoning of the broth and water that the pumpkins. Cover and boil for 15 minutes or until the pumpkin is tender.
Step7
10 Min

While the pumpkin are cooking, grind the peanuts in a blender or make a paste with the g-nut paste by mixing it with water until smooth, food processor with a mortar and pestle until it forms a rough paste, and set aside.
Step8
5 Min

Once the pumpkins are tender, use the back of a spoon to smash the pumpkin chunks, add in the crushed peanuts, tomato paste, crayfish, and bullion and stir the stew. Cover and cook for 5 minutes on low medium heat.
Step9
15 Min

After the stew has cooked for 5 minutes, add in the palm oil, chopped spinach and chopped sorrel, and cook the stew covered for 10 minutes on low heat.
Step10
10 Min

After 10 minutes, taste the stew for seasoning and add the spring onions. Turn the heat off and allow the stew to sit for 5 minutes, then serve hot.

Step1 of 10

Slice both onion and 2 scotch bonnet peppers, and set aside.

Step2 of 10

On low-medium heat in a large stock pot, braise the goat meat with the sliced onions, scotch bonnet peppers, and 1 tsp bullion for 30 minutes or until the meat is tender.

Step3 of 10

While the meat is braising, blend the tomatoes, bell pepper, 1 onion, and two scotch bonnet peppers.

Step4 of 10

Place the blended tomato mix in a pot and cook on medium heat until the sauce reduces down to a thick paste. You might need to reduce the heat to prevent the tomato paste from burning.

Step5 of 10

Once the meat is tender and done braising, add in the pumpkin chunks and 2 cups of water into the pot with the braised meat. The water should just cover the pumpkin chunks and meat.

Step6 of 10

At this stage, adjust the seasoning of the broth and water that the pumpkins. Cover and boil for 15 minutes or until the pumpkin is tender.

Step7 of 10

While the pumpkin are cooking, grind the peanuts in a blender or make a paste with the g-nut paste by mixing it with water until smooth, food processor with a mortar and pestle until it forms a rough paste, and set aside.

Step8 of 10

Once the pumpkins are tender, use the back of a spoon to smash the pumpkin chunks, add in the crushed peanuts, tomato paste, crayfish, and bullion and stir the stew. Cover and cook for 5 minutes on low medium heat.

Step9 of 10

After the stew has cooked for 5 minutes, add in the palm oil, chopped spinach and chopped sorrel, and cook the stew covered for 10 minutes on low heat.

Step10 of 10

After 10 minutes, taste the stew for seasoning and add the spring onions. Turn the heat off and allow the stew to sit for 5 minutes, then serve hot.

Recipe PDF

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