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8 Serves
84 Mins
Wash and pit the plums, then place them in a large pot with a small amount of water to prevent sticking.
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GeorgianVitamin 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
2 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
6 mg / 1,250 mgPotassium
42 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Simmer the plums over medium heat until they are soft and the skins begin to separate.
Pass the cooked plum mixture through a sieve to remove skins and pits, then return the pulp to the pot.
Stir in the finely chopped herbs, garlic, and spices, then simmer for an additional 15 minutes to meld the flavors.
Remove from heat and allow the sauce to cool completely before serving or storing in jars.
25
g65
g30
g
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Ghanaian