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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the seeds from the cardamom pods and grind them into a powder in a spice mill along with the dried chile. | 2. Place all the ingredients except the vinegar in a 3-quart nonreactive saucepan, bring to a boil, and cook, stirring occasionally, for 30 minutes. | 3. Add the vinegar, lower the heat, and cook for an additional 30 minutes, or until thick. Be sure to stir well so that the sambal doesn’t stick to the bottom of the saucepan. | 4. When the sambal is a thick paste, spoon it out of the saucepan into a bowl. Cover it with plastic wrap and refrigerate for at least 1 hour. | 5. Serve chilled with curries and grilled meats. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		peeled grated	52.48	12.2624	1.1904	0.3072
green cardamom pod	2			-	-	-	-
hot chili pepper	1			-	-	-	-
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
sea salt	1	teaspoon		-	-	-	-
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
white vinegar	3/4	cup	distilled	32.13	0.0714	0.0	0.0

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