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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam. | 2. Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom. | 3. Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	lbs	unsalted	5171.0517	237.5962	161.5727	435.457
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cardamom seed	1/2	teaspoon	crushed	-	-	-	-
cinnamon	1			-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
fenugreek	1/4	teaspoon	ground	2.9878	0.5397	0.2128	0.0593
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017

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