Pumpkin seeds stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Pumpkin seeds, 0.175 cupAmaranth leaves, 4 serving Red Ripe Tomatoes, 50 grams Onions, raw, 1 large *Hot Chili Peppers, 4 pepper Chicken Breast, no skin, 300 grams Mackerel (fish), 4 fillet Palm Oil, 1 tbsp Garlic, 3 cloves Maggi beer low sodium stock
Lightly roast the pumpkin seeds and mill into a powder
Blanch the amaranth leaves
Cut the chicken breasts and fish fillets into bite size
Chop the onion into fine piece, and blend the tomatoes and chilli.
In sauce pan slightly heat the palm oil. Lightly fry the onion, garlic, chicken and blended tomatoes for between five to seven minutes. Add the pumpkin seed powder, stir for about one minute. Pour three and a half cups of water and Maggi low sodium stock into the mixture. Allow to boil for about six minutes. Into the broth, add the fish bits and the blanched amaranth leaves. Allow to cook for another minute.
Serve with Acha pap.
Serving Size: Make for 14 servings
Number of Servings: 15
Recipe submitted by SparkPeople user ZEE963.
Blanch the amaranth leaves
Cut the chicken breasts and fish fillets into bite size
Chop the onion into fine piece, and blend the tomatoes and chilli.
In sauce pan slightly heat the palm oil. Lightly fry the onion, garlic, chicken and blended tomatoes for between five to seven minutes. Add the pumpkin seed powder, stir for about one minute. Pour three and a half cups of water and Maggi low sodium stock into the mixture. Allow to boil for about six minutes. Into the broth, add the fish bits and the blanched amaranth leaves. Allow to cook for another minute.
Serve with Acha pap.
Serving Size: Make for 14 servings
Number of Servings: 15
Recipe submitted by SparkPeople user ZEE963.
Nutritional Info Amount Per Serving
- Calories: 105.1
- Total Fat: 5.5 g
- Cholesterol: 29.2 mg
- Sodium: 34.2 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.4 g
- Protein: 10.8 g
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