Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- FILLING:
- 2 pts rice
- 1 coconut, grated
- 4 oz salt meat
- Eschallot
- Celery
- Thyme, broad and fine leaf
- Married Man Pork
- 1 tsp ground cinnamon
- Salt
- Sugar
- 1 pint blood of cow
- Limes or lime juice
Directions
Clean the runners with lime juice and salt until free from mucus.
Cook the rice with the grated coconut and salted meat. Allow to cool when finished.
Mix the rice with chopped herbs, spice, salt and sugar to taste.
Strain the blood over this mixture and mix together until rice is evenly coated and free of lumps.
Fill the runners using a funnel, making sure that there is no space left after filling.
Tie the ends of the runners and boil gently for about 20 minutes. Prick with a skewer to test for "dampness". When thoroughly cooked, the blood is congealed around the grains of rice.
When quite finished, allow to cool and darken before brushing with oil.
Category:Guyanese Recipes
Category:Guyanese Desserts