4 Serves
87 Mins
Prepare the protein by seasoning it with salt and pepper, then set aside.
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ItalianVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
399 µg / 400 µgCalcium
241 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
143 mg / 420 mgPhosphorus
945 mg / 1,250 mgPotassium
948 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
6 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
10 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium-high heat.
Sear the protein in the hot oil until fully cooked through, then remove and set aside.
In the same pan, sauté the onions and garlic until fragrant and softened.
Combine the cooked protein, rice, beans, and plantains on a serving dish and serve hot.
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Senegalese