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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and prepare the vegetables. | 2. Spread the vegetables over a large dish and sprinkle with the salt. | 3. Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours. | 4. Drain, wash and rinse the vegetables. | 5. Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved. | 6. Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked. | 7. (The level of crispiness depends on personal choice, the vegetables will soften further after pickling). | 8. Mix the flour with the remaining vinegar and add to the saucepan. | 9. Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour. | 10. Pot and seal. | 11. Leave for 6 - 8 weeks to allow the flavour to mature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable cauliflower sprig	2 2/3	kg		2371.9805	0.0	527.6990000000001	13.3257
white vinegar	1 1/4	1/4		53.55	0.11900000000000001	0.0	0.0
salt	450			-	-	-	-
cornflour	40			2371.9805	0.0	527.6990000000001	13.3257
sugar	160			128956.8	32255.36	0.0	0.0
mustard	25			7.875	1.3621	0.8342	0.1225
ginger	25	g	ground	20.0	4.4425	0.455	0.1875
turmeric	15			140.4	30.213	4.356	1.4625

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