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Mtori (East African Stew)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)250.3486
Energy (kCal)4557.232
Carbohydrates (g)195.7258
Total fats (g)309.7355
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine ribs, water and salt in heavy 3-4 qt casserole and bring to boil over high heat, skimming off foam and scum. | 2. Reduce heat to low and simmer partially covered, 1 and 1/2 hours. | 3. Add plantains, drained potatoes and onions and simmer for 30 minutes or until meat is tender and potatoes are mashed easily. | 4. With tongs, transfer short ribs to a plate. | 5. Remove bones, cut fat off. | 6. Cut meat into 1/2" pieces. | 7. Puree soup return to casserole. | 8. Stir in butter and meat and simmer to reheat. | 9. Serve in soup plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rib beef 3 cut substituted 3728.592 0.0 238.2761 300.3286
    water 1 quart - - - -
    salt 2 teaspoons - - - -
    plantain 3 ripe peeled sliced 655.14 171.2493 6.981 1.9869
    potato 3 peeled quartered boiling - - - -
    onion 2 peeled chopped 88.0 20.548000000000002 2.42 0.22
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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