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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. In a Dutch oven heat the olive oil over medium-low heat. Add the shallots, celery, garlic and cinnamon stick and cook, stirring, untill the shallots and celery are soft (about 7 minutes). | 3. Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute. | 4. Stir in the tomatoes, string beans, squash or sweet potato, cauliflower, fennel and carrot. Add additional vegetable broth or water as needed to cover the vegetables. Addf the saffron and stir well. | 5. Cover the pot and bake until the vegetables are tender, 40 to 45 minutes. About 5 minutes before the stew is done add the chickpeas, olives and prunes. Garnish with parsley just before serving. | 6. Note: The type of tomatoes used will determine the amount of broth or water that will be needed. Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water. | 7. The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	4		chopped	460.8	107.52	16.0	0.64
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
garlic clove	2		slivered	-	-	-	-
cinnamon	1			-	-	-	-
paprika	1 1/4	1/4		8.1075	1.5522	0.4065	0.3706
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
tomato	1	can	crushed diced	62.068999999999996	13.7631	3.2384	0.5397
string bean	1/3			-	-	-	-
butternut squash	1		peeled cut	-	-	-	-
cauliflower	1/2		cut	13.375	2.659	1.0272	0.1498
fennel bulb	1/2		trimmed cut	-	-	-	-
carrot	1		peeled sliced	29.52	6.8976	0.6696	0.1728
vegetable broth				-	-	-	-
saffron	1/4	teaspoon	crushed	0.5425	0.1144	0.02	0.0102
chick pea	1	cup	canned	-	-	-	-
kalamata olive	1/2	cup		-	-	-	-
prune	1/2	cup	pitted diced	122.85	32.525999999999996	1.0179	0.23399999999999999
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

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