Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Scotch | not in our table | 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
- 1 medium rib eye
- 1 small onion
- 2 gloves garlic
- Thyme
- Scallion
- Crushed pimiento seeds
- ½ hot Scotch Bonnet Pepper
- Pick a Pepper Sauce
- Paprika
- Corn Starch
- Soy Sauce
- Ketchup
- Oil
- Salt & Black Pepper
Directions
Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.
Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
Let stand for a while.
Heat oil in skillet, shake excess seasoning off. Add meat.
Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
Keep adding water until cooked.
When cooked, remove from skillet to make gravy.
Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and pea
Category:Jamaican Recipes
Category:Jamaican Meat Dishes