Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of chopped spinach
- 3 cups of coconut milk
- 3 tablespoons of flour
- 5 cups of chicken (or vegetable) stock
- 1 big onion cut into thin slices
- 1/2 teaspoon of Tabasco sauce
- 6 tablespoons of plain yogurt (optional)
- 2 tablespoons of butter
- Black ground pepper
- Salt
Directions
Heat the butter at low heat and cook the onion until it is soft and golden, add the spinach and sauté for a minute.
Add the flour until it is well mixed and turn off the fire.
Mix all the ingredients (except the yogurt) in the blender.
Blend well and sift.
Put on the stove at low fire until it becomes thick.
Adjust salt to taste.
Top with yogurt.
Category:Dominican Recipes
Category:Dominican Soups