4 Serves
70 Mins
In a medium saucepan, heat one tablespoon of cooking oil over medium-high heat. Add half of the onions and sauté until lightly golden, approximately 3 minutes.
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NigerianVitamin E
3 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
63 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
700 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add half of the garlic to the saucepan and cook for 1 to 2 minutes until fragrant.
Stir in the tomato puree, half of the salt, half of the black pepper, and the water. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
Meanwhile, in a large saucepan, heat one tablespoon of cooking oil over high heat. Add the remaining onions and cook until golden, about 3 minutes.
Add the remaining garlic and cook for 1 to 2 minutes, then add the mushrooms and cook for 3 minutes.
Add the final tablespoon of cooking oil and continue to cook the mushrooms until they are tender and have released their juices, about 4 minutes.
Pour the tomato mixture into the large saucepan with the mushrooms, bring to a boil, then reduce heat to low and simmer for 20 minutes to blend the flavors.
Remove from heat and stir in the fresh basil, the remaining salt, and the remaining black pepper before serving hot.
21
g36
g17
g
