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4 Serves
99 Mins
Prepare the base by heating the olive oil in a large heavy-bottomed pot over medium heat.
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CameroonianVitamin K
35 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
65 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
608 mg / 1,250 mgPotassium
895 mg / 4,700 mgSodium
1010 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2300 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Add the stew meat to the pot and brown it on all sides to develop flavor.
Stir in the peas and vegetable broth, ensuring the ingredients are well combined.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer until the meat is tender and the peas are cooked through.
Season the stew with salt and black pepper to taste, then serve hot.
24
g19
g24
g
Vietnamese
American