Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Pimento | 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 lb. beef stew meat
- 2 lb. joumou (pumpkin)
- 1 lb. chicken
- celery leaves
- 1 lb. cabbage
- 3 large carrots
- 1 onion
- 6 med. potatoes
- 3 cloves
- 1/4 qt. water
- 3 medium sized turnips
- 1 Tbs. lemon juice or vinegar
- 1 hot pimento, whole with stem
- 1/4 lb. vermicelli
Directions
Use a large kettle to boil the beef and the chicken. Remove froth.
When the meat begins to be tender add all vegetables.
Continue boiling until meat is tender and vegetables are cooked (1/2 hour).
Turn off the heat and let cool.
Cube the meat and strain the vegetables through a fine sieve.
Return cubed meat and liquid to kettle and bring to boil.
Add the pimiento, being careful not to break or puncture it.
Simmer until vermicelli is cooked.
Category:Haitian Recipes
Category:Haitian Soups