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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool. | 2. Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended. | 3. Transfer to a bowl and stir in the tarragon. | 4. Store in a tightly-covered container in the refrigerator for up to one week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ruby port	1	cup		-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
mustard seed	1 1/2	cups		731.52	40.4496	37.5552	52.1856
shallot	2		sliced	230.4	53.76	8.0	0.32
garlic clove	3		peeled	-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
salt	1/2	teaspoon		-	-	-	-
mustard oil	1	tablespoon		123.76	0.0	0.0	14.0
water	1/2	cup		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606

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