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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and slice the carrots into rounds; boil in lightly salted water until just tender. | 2. Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste). | 3. Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce. | 4. Add the vinegar and serve hot or cold (room temp!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	500			26240.0	6131.2	595.2	153.6
oil veg	3	tablespoons		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
pepper	1	hot		-	-	-	-
caraway seed	1/2	teaspoon		3.4965	0.524	0.2076	0.1532
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
vinegar	1 1/2	1/2		4.6935	0.2079	0.0	0.0
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.