Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pigeon Pea | 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
- 1/4 lb Salt Pork, diced
- 1 sm onion, sliced
- 1 x [[celery] rib, chopped
- 1/4 cup Tomato Paste
- 3 cup water
- salt and freshly Ground Pepper
- 1 tbl Vegetable Oil
- 1/4 x Green Pepper, seeded and
- 1 tsp dried thyme leaves
- 3/4 cup cooked Pigeon Peas, (black eyed peas can be substituted)
- 2 cup uncooked White Rice
Directions
Fry the salt pork in a large skillet until the fat has been released, then add the vegetable oil. Add the onion and saute until translucent. Then add the green pepper, celery, thyme, and tomato paste.
Reduce the heat, cover, and simmer for 5 minutes. Add the peas and cook for another 5 minutes.
Transfer the pea mixture to a saucepan and add the water and salt and pepper to taste. Bring to a boil, add the rice, and stir.
Reduce the heat when the water returns to a boil. Cook, uncovered, for about 25 minutes, or until the liquid is absorbed. This is usually served as a side dish.
Category:Bahamian Recipes
Category:Bahamian Meat Dishes