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Ethiopian Dorowat version 2

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.3149
Energy (kCal)436.6631
Carbohydrates (g)41.9565
Total fats (g)31.5524
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside. | 2. Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured. | 3. Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces. | 4. Bring the mix up to the boil, cover and simmer about 30 minutes. | 5. Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes. | 6. Skim any fat off the surface during this time. | 7. Season to taste and serve. | 8. Traditionally served with Ethiopian flat bread, also good with mashed potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato sauce 1 cup - - - -
    paprika 4 tablespoons 76.704 14.6853 3.8461 3.5061
    red wine 60 - - - -
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cardamom 1/8 teaspoon ground 0.7775 0.1712 0.0269 0.0168
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    clove 1/8 teaspoon 0.7192 0.172 0.0157 0.0341
    cinnamon 1/8 teaspoon - - - -
    allspice 1/8 teaspoon 0.6246 0.1713 0.0145 0.0206
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    garlic 2 -4 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    chicken 1 1/2 1/2 cut - - - -
    red wine 60 - - - -
    salt - - - -

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



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