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4 Serves
92 Mins
Prepare the meat by cutting it into bite-sized pieces and seasoning it with salt and pepper.
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MoroccanVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
61 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
219 mg / 420 mgPhosphorus
617 mg / 1,250 mgPotassium
1028 mg / 4,700 mgSodium
1361 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
17 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
133 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium-high heat and brown the meat on all sides.
Add chopped onions and garlic to the pot, sautéing until softened and fragrant.
Pour in enough water to cover the meat, bring to a boil, then reduce heat to low and simmer until the meat is tender.
In a separate pot, bring hot water to a boil and gradually whisk in the maize meal to create a smooth, thick porridge.
Serve the hot meat stew alongside the prepared pap.
5
g62
g30
g
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Nigerian