Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Rum | 1/2 oz (15ml) | 32 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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 lb smoked ham hocks
- 1 lb dried yellow split peas, cleaned
- 3 slices fresh ginger root, cleaned
- 3 cloves garlic, minced
- 12 cups water or stock
- 3 carrots, grated
- 1 large onion, chopped
- 2 tesps turmeric powder
- 1 1/2 teasps chili powder
- 1 small piece fresh hot pepper
- 1 tablespn Trinidad Rum
- 1 1/2 tablesp chopped chadon beni ( cilantro)
Directions
Combine first 5 ingredients in soup pot and simer for one hour
Stir in carrots,onion, turmeric, chili and hot pepper- simmer for another 30 mins
Remove ham hocks, cut meat from the bone; cut meat into small pieces and return to pot
Add rum and chadon beni and simmer for another 30 mins.
Discard ginger pieces before serving.
Category:Trinidadian Recipes
Category:Trinidadian Soups