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Hakuna Matata All-African Barbecue Sauce!

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.653
Energy (kCal)713.336
Carbohydrates (g)171.5898
Total fats (g)1.3487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put all ingredients in a processor. | 2. Process until thickish and smooth. | 3. Taste for seasoning. If too sweet to your taste, add a little more vinegar. | 4. (Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet -- your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet). | 5. This basting sauce must stand before use so the flavours can meld -- at least 30 minutes. | 6. Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates. | 7. Can be used as a marinade, but we prefer to use it for basting. You can also chuck in a few onion chunks when processing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking oil 1 cup - - - -
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    brown sugar 3/4 cup 627.0 161.8485 0.198 0.0
    salt 3 teaspoons - - - -
    ketchup 1/2 cup - - - -
    chutney 1/2 cup - - - -
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    black pepper 2 teaspoons ground 11.546 2.9417 0.4779 0.15
    coriander seed 1 tablespoon crushed 14.9 2.7495 0.6185 0.8885
    cinnamon 1 teaspoon ground - - - -
    mustard powder 2 teaspoons unsweetened - - - -
    garlic clove 4 chopped - - - -
    ginger 2 teaspoons ground 3.2 0.7108 0.0728 0.03
    herb 2 teaspoons dried - - - -

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



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