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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the pork cubes and bacon in a little oil over medium heat, add the prunes. red wine and sugar, and simmer for 15 minutes, open, so that some of the wine cooks away. Stir now and then. | 2. Mix the yoghurt, cream, mustard and cornstarch in a bowl, and whisk well. | 3. Add salt and pepper to your taste to the yoghurt mixture. | 4. Add the mixture to the meats in the pot, and stir well. Simmer lightly for a couple of minutes. Taste for seasoning. | 5. If you want more sauce, add more yoghurt or cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil				-	-	-	-
pork tenderloin	1 1/2	lb	cubed	741.6360000000001	0.0	142.5438	14.7647
bacon	6	slices	chopped	700.56	2.1504	21.2016	66.6792
prune	8	ounces		238.1357	63.0493	1.9731	0.4536
red wine	1	cup		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
plain yogurt	1/2	cup		-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
mustard	3	tablespoons		2.835	0.4903	0.3003	0.0441
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
salt				-	-	-	-
black pepper				-	-	-	-

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