Palmnut Jollof Salsa

Name: Palmnut Jollof Salsa
Prep time: PM0.00T
Cook time: PM65.00T
Total time: PM65.00T
Ingredients: 2 Cans of Palm Fruit Extract; 1 Whole Smoked Fish (cut into 3 pieces); 1 Dried Smoked Fish (Whole); 2 Fresh tomatoes (Chopped); 2 tablespoons Crayfish Powder; 2 Fresh Pepper; 1 Medium Onion; 1 Red Bell Pepper; 1 liter Water; 5 MAGGI Star Seasoning

65 Min

Intermediate

Recipe Variants

Ingredients

6 Portions

2 pounds

Hearts of palm, raw

Whole Smoked Fish (cut into 3 pieces)

Dried Smoked Fish (Whole)

Fresh tomatoes (Chopped)

2 tablespoons

Crayfish Powder

Fresh Pepper

Medium Onion

Red Bell Pepper

1 liter

Water

MAGGI Star Seasoning

Copy

Nutrition Value

Energy

267.92 Kilocalories

Protein

15.29 Grams

Carbohydrates

42.70 Grams

Sugars

28.32 Grams

Fiber

3.04 Grams

Sodium

1178.71 Milligrams

Fats

3.96 Grams

Saturated Fats

0.63 Grams

Information per serving

Step1

20 Min

Pour the palm fruit extract into a pot and leave to boil for 10 minutes. Add the onion, tomatoes, peppers and the roughly chopped red bell pepper and add into the pot. Allow to boil for 10 minutes until the oil begins to rise to the top of palm fruit juice.

Step2

30 Min

Add the crayfish powder, MAGGI Star seasoning, water. Stir and bring to boil for 10 minutes. Remove the onion, 2 tomatoes, red bell pepper, peppers and blend smoothly and pour back into the pot and bring to boil for 20 minutes.