6 Serves
101 Mins
Thoroughly wash and boil the bitter leaves in multiple changes of water to reduce their natural bitterness, then drain and set aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PakistaniVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
212 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
134 mg / 420 mgPhosphorus
369 mg / 1,250 mgPotassium
726 mg / 4,700 mgSodium
685 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 gUsing a mortar and pestle, grind the peanuts into a smooth paste, adding a small amount of water if necessary.
In a large pot, heat the vegetable oil and sauté the onions and garlic until fragrant.
Add the shrimp or beef to the pot and cook until browned, then stir in the peanut paste and a splash of water to create a thick sauce.
Fold in the prepared bitter leaves, season with salt and pepper to taste, and simmer on low heat until the flavors are well integrated.
65
g0
g15
g.jpg&w=3840&q=75)
Egyptian