Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Water | 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
- 1 lbfresh Spinach or callaloo greens
- 1 lb okra, topped and tailed
- 1 medium-size Onion, coarsely chopped
- 1 bouquet garni: Scallions, fresh Thyme, and Parsley
- Salt and Pepper to taste
- ½ Scotch Bonnet-Type Chili, minced
- 6 ½ c Water
- 1 clove Garlic, minced
- ½ lb cooked Ham, cut into 1/4-inch dice
- juice of 3 Limes
Directions
Clean the spinach or callaloo thoroughly, and remove the woody central stems.
Chop the okra and the callaloo and place them in a large saucepan.
Add the onion, bouquet garni, salt and black pepper, chili, and water.
Bring to a boil and cook, covered, over a medium flame for 30 minutes.
Remove the mixture from the heat and put it through a food mill until it is a smooth purée.
Replace it in the saucepan and add the garlic, ham, and limejuice.
Continue to cook over medium low heat for 10 minutes.
Do not allow the soup to come to a second boil or it will lose its texture.
Serve immediately.
Category:Haitian Recipes
Category:Haitian Soups