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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash lemons very well (don't use any coated in wax). Put in a bowl and pour over boiling water. Leave for 30 seconds or so. | 2. Remove, cool, and cut into quarters, lengthwise. | 3. Put a 1/4 - 1/2 inch layer of coarse salt in the bottom of your jar (or 2 smaller jars). | 4. Pack in the lemon quarters. To each jar add the cinnamon sticks, coriander seeds and cloves, decoratively, and add a red chilli pepper to each bottle. | 5. Layer with another 1/4 inch of coarse salt. | 6. Fill the jar with oil -- you could use sunflower or any oil which has a neutral flavour. | 7. Close jars tightly, and leave to stand in a cool place -- but not in the fridge -- for about 3 weeks. | 8. Rinse off the salt before using. | 9. Uses:. | 10. Chop finely to use in chicken dishes, especially if there are olives in the dish;. | 11. Stuff a chicken with pickled lemon quarters before roasting. | 12. Put a roast for the oven (leg of lamb is ideal) on a layer of lemons. | 13. Slice and chop very finely, add fresh chopped coriander leaves, parsley or fresh basil and add some virgin olive oil, as a sauce for fish fillets. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	6			7.685	2.4698	0.2915	0.0795
kosher salt				-	-	-	-
cinnamon	3			-	-	-	-
coriander seed	1	teaspoon	crushed	5.364	0.9898	0.2227	0.3199
clove	4	cloves		-	-	-	-
pepper	1		red	0.6208	0.14400000000000002	0.0267	0.0053
oil				-	-	-	-

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