RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.0611
Energy (kCal)	162.6053
Carbohydrates (g)	37.066
Total fats (g)	1.175
Fatty acids, total saturated 20:0 (g)	0.0022
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0369
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1589
Tocopherol, beta (mg)	0.0161
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0295
Tocopherol, delta (mg)	0.0115
Arginine (g)	0.4536
Proline (g)	0.1648
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.5256
Adjusted Protein (g)	0.0000
Cystine (g)	0.0326
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.2407
Copper, Cu (mg)	0.2135
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9191
Total lipid (fat) (g)	1.1750
Vitamin K (phylloquinone) (g)	5.1268
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0217
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	57.7455
Folate, total (g)	66.0935
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2274.3395
Energy (kcal)	162.6053
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0071
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0255
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.3980
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3097
Vitamin C, total ascorbic acid (mg)	30.6049
Lutein + zeaxanthin (g)	887.1890
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1381
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	50.0180
Fatty acids, total saturated 16:0 (g)	0.1943
Carbohydrate, by difference (g)	37.0660
Vitamin D (IU)	0.0000
Fructose (g)	4.5485
Fluoride, F (g)	3.5200
Aspartic acid (g)	0.4913
Tyrosine (g)	0.0767
Potassium, K (mg)	632.3217
Fatty acids, total saturated 12:0 (g)	0.0042
Vitamin A, RAE (g)	113.3396
Serine (g)	0.1236
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1347
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0022
Fatty acids, total saturated 14:0 (g)	0.0838
Histidine (g)	0.0727
Isoleucine (g)	0.1020
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.9306
Water (g)	478.1807
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1207.2807
Sodium, Na (mg)	21.8685
Iron, Fe (mg)	2.1940
Energy (kJ)	675.9077
Ash (g)	1.8234
Caffeine (mg)	0.0000
Glycine (g)	0.1460
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4024
Fatty acids, total polyunsaturated (g)	0.4393
Vitamin E (alpha-tocopherol) (mg)	1.4250
Sucrose (g)	3.2490
Vitamin B-6 (mg)	0.6056
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1967
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5760
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1878
Folate, food (g)	66.0935
Fatty acids, total saturated 20:1 (g)	0.0011
Fatty acids, total monounsaturated (g)	0.1345
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.5197
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3331
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	122.8580
Fatty acids, total saturated 10:0 (g)	0.0022
Galactose (g)	0.0087
Tocotrienol, gamma (mg)	0.0041
Alanine (g)	0.1179
Glutamic acid (g)	1.0389
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	27.3700
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1663
Folate, DFE (g)	66.0935
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.6897
Tryptophan (g)	0.0575
Threonine (g)	0.1121
Fatty acids, total polyunsaturated 18:1 c (g)	0.0741
Manganese, Mn (mg)	0.7970
Protein (g)	5.0611
Cryptoxanthin, beta (g)	285.1442
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1253
Betaine (mg)	0.6466
Phosphorus, P (mg)	126.0411
Tocopherol, gamma (mg)	0.1643

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Ethiopian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse and dry the chicken pieces. | 2. Rub them with lemon juice and salt. | 3. Let sit at room temperature for 30 minutes. | 4. In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. | 5. Do not let brown or burn. | 6. Stir in the niter kebbeh. | 7. Then add the garlic and spices. | 8. Stir well. | 9. Add the berbere and paprika, and saute for 3-4 minutes. | 10. Pour in the wine and water and bring to a boil. | 11. Cook briskly, uncovered, for about 5 minutes. | 12. Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. | 13. Reduce the heat, cover, and simmer for 15 minutes. | 14. Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface. | 15. After the chicken has cooked, add the eggs and turn them gently in the sauce. | 16. Cover and cook the doro wat for 15 more minutes. | 17. Add pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 - 2 1/2		cut	-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
salt	2	teaspoons		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
niter kebbeh	1/4	cup		-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
gingerroot	1	teaspoon	chopped	-	-	-	-
fenugreek	1/4	teaspoon	ground	2.9878	0.5397	0.2128	0.0593
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
berbere	1/4	cup		-	-	-	-
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
red wine	1/4	cup		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
hard egg	4		hard-boiled	-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Doro Wat (Chicken Stewed in Red Pepper Paste)