Sautéed Tuwon Shinkafa Balls da Jajjagen Suya Sauce

Name: Sautéed Tuwon Shinkafa Balls da Jajjagen Suya Sauce
Cook time: 63 s
Total time: 63 s
Yield: 6
Ingredients: 5 sticks Suya; 6 Large Tomatoes red ripe raw year round average; 3 pieces rodo; 3 Medium tartashe; 1 large Onions chopped; 1 tablespoon yaji; 1 cup Red bell pepper; 1 cup Green bell pepper (chopped); 1 bunch Onions spring or scallions (includes tops and bulb) raw; 1/2 teaspoon Ginger root raw; 1/2 teaspoon Garlic raw; 2 cubes MAGGI Star Seasoning (100x4g); 1 sachet MAGGI Signature Jollof (30x10x8g) NG; 2 wraps left over tuwo

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Intermediate

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63 Min

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Ingredients

Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, choice, raw

5 Sticks

Tomatoes, red, ripe, raw, year round average

6 large

Peppers, hot chili, red, raw

3 pieces

Poivron rouge

3 Mediums

Onions, raw

1 large

Spices, basil, dried

1 tbsp

Poivron rouge

1 cup

Peppers, sweet, green, raw

1 cup

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

1 bunch

Ginger root, raw

0.5 tsp

Garlic, raw

0.5 tsp

MAGGI Star Seasoning (100x4g)

8 g

MAGGI Signature Jollof (30x10x8g) NG

8 g

Rice, white, long-grain, regular, raw, enriched

2 cups

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Nutritional Information

per serving

Carbohydrates

66.12 g

Energy

311.36 kcal

Total fat

1.67 g

Protein

8.21 g

per serving

Recipe steps

63 min

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63 min

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Unwrap the leftover tuwo and put in a bowl, add some chopped onions, ginger and garlic and yaji

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63 min

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Mix and mould into balls

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63 min

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In a clean pan, add a table spoon of oil and allow to heat

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63 min

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Sautee the rice balls in the oil till golden brown

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63 min

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heat up pan for a minute adn add onions, ginger, garlic and stir fry

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63 min

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Add tatashe, rodo, tomatoes and allow to fry

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63 min

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Add suya, stir and add MAGGI star cubes

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63 min

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Add green bell peppers, spring onions and MAGGI Signature jollof

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Allow to simmer

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Sautéed Tuwon Shinkafa Balls da Jajjagen Suya Sauce

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Sautéed Tuwon Shinkafa Balls da Jajjagen Suya Sauce

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