4 Serves
70 Mins
Prepare the aromatics by peeling the shallots and garlic, and roughly chopping the tomatoes and chilies.
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MoroccanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
279 mg / 4,700 mgSodium
189 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Using a mortar and pestle, grind the chilies, shallots, garlic, and shrimp paste into a coarse paste.
Heat the cooking oil in a frying pan over medium heat.
Add the ground paste and chopped tomatoes to the frying pan, cooking slowly until the oil separates and the mixture darkens.
Season the sambal with salt and pepper to taste, then remove from heat and serve.
22
g21
g18
g
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Ethiopian