Ghanaian Goat and Tripe Peanut Stew (Groundnut Soup)

Ghanaian Goat and Tripe Peanut Stew (Groundnut Soup)
Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. A rich and creamy peanut butter- and tomato-based sauce balances the tripe’s assertive flavor, though the latter can be omitted for a milder dish.
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Low-calorie vegetable garnish

🔸na 100gramm — 36.96 kkal🔸B / M / Y — 1.62 / 1.42 / 4.68🔸

Ingredients:
500 g of string beans
200 g fresh or canned tomatoes
2-3 cloves of garlic

Low-calorie vegetable garnish

1 head of onions
1 tsp. Oregano, pepper
Olive oil

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Cutlets from chicken and carrots

Total caloric intake Protein 156 gr., Carbohydrates 27.5 gr. 1284 kcal.
1) Chicken fillet 700 gr., Protein 147 gr., Carbohydrates 4 gr., 1155 kcal.
2) Carrot 200 gr., Protein 2,6 gr., Carbohydrates 14 gr., 66 kcal.
3) Bulb 100 gr., Protein 1,7 gr., Carbohydrates 9,5 gr., 43 kcal.

Cutlets from chicken and carrots

4) Protein eggs 2 pieces, protein 5 gr. 20 kcal
Greens to taste.

1. Chicken fillet crumble in small cubes, add grated carrot on a large grater,
Finely crumbled bulb, chopped herbs.

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Salad from pasta, shrimps and basil

Boil the pasta in boiling salted water until cooked, but slightly harder than usual, as it will absorb a little refueling. Rinse under cold water, dry and transfer to a bowl.
Add prawns to the pasta and mix well.
Add finely chopped peppers and onions, chopped garlic, basil, olive oil, lemon zest, lemon juice and flakes of red pepper. Salt and pepper and mix well.

Salad from pasta, shrimps and basil

Refrigerate and serve.
Italian Cuisine
Preparation time 20
Cooking time 30
Complexity Medium

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