.jpg&w=3840&q=75)
6 Serves
113 Mins
Prepare the bitterleaf by washing it thoroughly and boiling it in water to reduce its natural bitterness, then drain and set aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
SyrianVitamin E
3 mg / 15 mgVitamin K
368 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
161 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
807 mg / 4,700 mgSodium
956 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and fragrant.
Stir in the peanut paste and vegetable broth, mixing until the sauce is smooth and well-combined.
Add the prepared bitterleaf and your choice of protein, then simmer the stew on low heat to allow the flavors to meld.
Season the stew with salt and black pepper to taste before serving hot.
6
g19
g7
g
Japanese
Tunisian