4 Serves
90 Mins
15 g
16 g
13 g
Prepare the base by heating the palm oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Palm Oil
Onion
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JapaneseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
247 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
551 mg / 4,700 mgSodium
1149 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Sauté the chopped onions and minced garlic in the oil until fragrant.
Add the stockfish and crayfish to the pot, stirring to coat with the aromatics.
Pour in the vegetable broth and bring to a gentle simmer.
Stir in the shredded waterleaf and Afang leaves, allowing them to wilt into the broth.
Season the soup with salt and black pepper to taste, then serve hot.
Minced Garlic
Stockfish
Dried crayfish
Vegetable Broth
Afang leaves (Gnetum africanum)
Waterleaf
Salt
Black Pepper
Vitamin A
481 µg / 900 µgVitamin C
66 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
247 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
551 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
55
g42
g33
g
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TurkishZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g