63 Min
Intermediate
Sautéed Tuwon Shinkafa Balls da Jajjagen Suya Sauce
.
Nutrition Value
Carbohydrates
66,1 g
Energy
311,4 kcal
Total fat
1,7 g
Fiber
5,8 g
Protein
8,2 g
Saturated Fats
0,4 g
Sodium
632,2 mg
Sugars
10,2 g
Information per serving
Ingredients
6
ingredient_quantity
recipe ingredient
5
Sticks
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, choice, raw
6
large
Fresh Tomatoes
3
pieces
Peppers, hot chili, red, raw
3
Mediums
Red Bell Pepper
1
large
Onions, raw
1
tbsp
Spices, basil, dried
1
cup
Red Bell Pepper
1
cup
Green Bell Pepper
1
bunch
Spring onion
0.5
tsp
Ginger root, raw
0.5
tsp
Garlic, raw
8
g
MAGGI Star Seasoning (100x4g)
8
g
MAGGI Signature Jollof
2
cups
Rice
Instruction
63 Minutes
-
Step1
10 MinUnwrap the leftover tuwo and put in a bowl, add some chopped onions, ginger and garlic and yaji -
Step2
10 MinMix and mould into balls -
Step3
5 MinIn a clean pan, add a table spoon of oil and allow to heat -
Step4
10 MinSautee the rice balls in the oil till golden brown -
Step5
5 Minheat up pan for a minute adn add onions, ginger, garlic and stir fry -
Step6
7 MinAdd tatashe, rodo, tomatoes and allow to fry -
Step7
3 MinAdd suya, stir and add MAGGI star cubes -
Step8
3 MinAdd green bell peppers, spring onions and MAGGI Signature jollof -
Step9
10 MinAllow to simmer
