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Spiced Kumara (Sweet Potato) Dip With Crisp Flatbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.4348
Energy (kCal)7238.6485
Carbohydrates (g)18.9272
Total fats (g)810.8741
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the kumara and raisins in a saucepan of simmering salted water for 15-20 minutes until soft. Drain well and roughly crush with a fork. Add the garlic, harissa paste or chilli sauce, cumin, ginger, cinnamon, sugar, vinegar, salt and mix well. Gradually stir in the olive oil, then set aside to cool while you grill the bread. | 2. Preheat the grill to medium-high. | 3. Carefully open up each flatbread to make 2 rounds, then grill in batches until crisp and golden. When cool enough to handle, break into large shards. | 4. Drizzle the kumara with a little extra olive oil, dust with paprika or sumac, and scatter with coriander leaves. | 5. Serve the spiced kumara dip on a platter with the crisp flatbread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kumara 750 peeled chopped - - - -
    raisin 2 tablespoons 62.2875 16.401 0.6992 0.0949
    garlic clove 2 crushed - - - -
    harissa 1/2 teaspoon - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    cinnamon 1 teaspoon ground - - - -
    caster sugar 1/2 teaspoon - - - -
    red wine vinegar 1 -2 tablespoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    olive oil 60 7160.4 0.0 0.0 810.0
    pita bread 2 - - - -
    paprika 1 teaspoon ground mild 6.486000000000001 1.2418 0.3252 0.2965
    coriander leaf - - - -

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



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