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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have a large enough, clean glass jar with lid ready. Rinse the mint, and shake or pat dry, but water on the leaves are fine. | 2. Strip the leaves off the hard stems. Usually the soft tips can be used as is. | 3. On a cutting board put bunches together, and slice thinly with a sharp knife. | 4. Measure by packing tightly into the cup measure. | 5. Alternately, snip finely with kitchen scissors. | 6. Put the sliced mint in a jug with a pouring lip, and add the vinegar and sugar. Stir well. | 7. Do not use the sharp spirit or other white vinegar. Apple cider vinegar is healthy and white vinegars are not. | 8. I find that using sugar and vinegar on a 50-50 basis usually gives the right tang, but do taste and tweak! Do not worry about the amount of sugar: you use only about 1 dessertspoon of the sauce as a serving. | 9. Ladle or pour the lot into a large enough bottle. The sugar will take time to dissolve, so can be kept on the kitchen counter and shaken a few times, before it goes to the fridge. | 10. If the mint gets used up and there's quite a bit of the vinegar-sugar still left in the bottle, simply slice more fresh mint and add. | 11. (The mint will lose its fresh green colour to an extent, which is normal). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mint leaf	1 1/2	cups		-	-	-	-
apple cider vinegar	1	cup		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0

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