.jpg)
4 Serves
93 Mins
22 g
51 g
35 g
Prepare the base by heating the palm oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Palm Oil
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
JapaneseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
77 µg / 400 µgCalcium
295 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
606 mg / 4,700 mgSodium
1539 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
14 g / 50 gSaturated Fat
12 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Sauté the chopped onions and minced garlic in the pot until fragrant and translucent.
Add the stockfish and assorted proteins to the pot, searing them lightly to lock in flavor.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to simmer for 40 minutes.
Stir in the cocoyam paste to thicken the soup and add the shredded Oha leaves, cooking for an additional 10 minutes until the leaves are tender.
Season the soup with salt and black pepper to taste, then serve hot.
Minced Garlic
Assorted Hot Pot Proteins (Thinly sliced beef, lamb, or seafood)
Stockfish
Vegetable Broth
Oha leaves (Pterocarpus mildbraedii)
Cocoyam paste
Salt
Black Pepper
Vitamin A
479 µg / 900 µgVitamin C
66 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
77 µg / 400 µgCalcium
295 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
606 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
14 g / 50 gSaturated Fat
12 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
20
g70
g15
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g