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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes. | 2. Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool. | 3. Store in a tightly-covered container in the refrigerator for up to five days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
spanish onion	1		diced	-	-	-	-
tomato	5	cups	seeded chopped chopped canned	207.0	45.9	10.8	1.8
ginger	2		peeled grated	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
serrano chili	1		seeds chopped	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
coffee	1/4	cup	brewed	37.665	6.2512	1.2515	0.8748
tamarind paste	1	tablespoon		-	-	-	-
berbere	2	teaspoons		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
coriander seed	1/4	teaspoon	crushed	1.341	0.2475	0.0557	0.08
honey	1/4	cup		-	-	-	-

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