Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Conch | not in our table | 0 |
| Coriander | not in our table | 0 |
| Leaf | 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 pound of conch
- 2 shredded coconuts
- 3 green bananas
- 2 carrots
- 2 pounds of yucca - it is better if you use yellow yucca
- 2 garlic teeth
- 2 large onions - yellow or white
- 2 green peppers
- 2 bouillon cubes
- 1/2 cup of coriander - small leaf
- 1/2 cup of coriander - broad leaf
- 1/8 cup of margarine
- 1 cup of coconut milk
Directions
Cut up the onions, garlic, green peppers.
Peel and cube all vegetables (except the bananas) and fast fry them in the margarine.
Add the bouillon cubes and the coriander.
Liquefy together the meat and the milk of the coconuts, sift the mixture - you may need to add some water to get it all out.
Should end with approximately 3/4 liter of coconut milk.
Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes.
Add the bananas and simmer for another 7 minutes or until the bananas are soft.
Add the conch, peeled, and cut in small pieces; let it simmer for five more minutes.
Category:Honduran Recipes
Category:Honduran Soups