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Isombe (Cassava Leaves Stew) - Burundian Dish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.3128
Energy (kCal)3645.8068
Carbohydrates (g)779.5601
Total fats (g)41.8579
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop all the vegetables | 2. Meanwhile boil 6 cups of water with the soup bones with all condiments. | 3. Add cassava leaves and all the veggies except tomatoes when the water start boiling. | 4. When water almost dried out, add palm oil ; let cook and boil until oil almost evaporated. | 5. Add chopped tomatoes, boil until almost dry. | 6. Finally add peanut butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cassava 4 lbs chopped 2902.9946 690.5498 24.6755 5.0802
    spinach 1 lb chopped 104.3264 16.4654 12.9728 1.7690000000000001
    eggplant 1 - - - -
    cabbage 1 - - - -
    tomato 4 88.56 19.1388 4.3296 0.9840000000000001
    green onion 4 bunches - - - -
    cilantro 1 bunch - - - -
    garlic 1 4.47 0.9918 0.1908 0.015
    seasoning - - - -
    black pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249
    garlic powder 1 tablespoon 32.107 7.0548 1.6054 0.0708
    seasoning salt 1 tablespoon - - - -
    soup 1 lb bone 312.9791 38.6461 8.2554 14.7871
    peanut butter 2 teaspoons 62.8267 2.3008 2.5664 5.3269
    palm oil 1 120.22399999999999 0.0 0.0 13.6

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



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