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Scd Gluten Free West African Vegetable and Nut Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)128.4409
Energy (kCal)4287.4426
Carbohydrates (g)596.8855
Total fats (g)168.4523
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rice. | 2. Sauté garlic, ginger, coriander, cumin & onions in peanut oil until onion is lightly browned. | 3. Add 1 cup of stock and tomatoes, zucchini & bell peppers and simmer until soft, about 20 minutes. | 4. Add remaining stock and peanut butter and simmer for a further 5 minuets. | 5. Serve over rice,. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 3 cups cooked raw 2036.85 423.1875 41.847 17.76
    peanut oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic clove 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    ginger 1 tablespoon dried 4.8 1.0662 0.1092 0.045
    coriander powder 2 teaspoons 10.728 1.9796 0.4453 0.6397
    cumin powder 3 tablespoons - - - -
    onion 3 chopped 192.0 44.832 5.28 0.48
    tomato 4 chopped 160.8396 34.7592 7.8633 1.7871
    chicken stock 3 cups 259.2 25.416 18.144000000000002 8.64
    zucchini 3 chopped 99.96 18.2868 7.1148 1.8816
    bell pepper 3 seeded chopped - - - -
    peanut butter 3/4 cup 1139.715 41.738 46.5561 96.6339

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



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