west-african

Okra and Tomato Seafood Stew with Cassava Fufu

Name: Okra and Tomato Seafood Stew with Cassava Fufu
Yield: 1 serving
Cuisine: west-african
Ingredients: 85 g cassava fufu flour; 125 g shrimp, peeled and deveined; 161 g okra, sliced; 197 g tomato, chopped; 63 g onion, chopped; 11 g palm oil; 5 g ground dried shrimp; 4 g fresh chili, minced; 0.9 g salt

This simmered dish pairs cassava fufu flour with shrimp, peeled and deveined, okra, sliced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

90 g Carbohydrates

12 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g cassava fufu flour 309 kcal
125g shrimp, peeled and deveined 124 kcal
161g okra, sliced 53 kcal
197g tomato, chopped 35 kcal
63g onion, chopped 25 kcal
11g palm oil 97 kcal
5g ground dried shrimp 5 kcal
4g fresh chili, minced 2 kcal
0.45 tsp (1g) salt 0 kcal

Cooking instructions

cassava fufu flour
Bring water to a boil in a small pot. Gradually whisk in cassava fufu flour until smooth. Reduce heat and stir 5-7 minutes until thick; cover to keep warm.
onionpalm oil
Heat palm oil in a saucepan over medium heat. Add onion and cook 3 minutes.
shrimptomatoground dried shrimpsalt
Add tomato and simmer 5 minutes until softened. Stir in ground dried shrimp and salt.
okra
Add okra and 60 ml water. Simmer 6-8 minutes until the okra is tender and slightly thickened.
cassava fufu flourshrimp
Add shrimp and cook 2-3 minutes until just pink. Serve the stew with warm cassava fufu.