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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| 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. veal, cut into small cubes
- 1 onion
- 1 c. flour
- 4 Tbsp. oil
- 1 Bay Leaf
- Salt & Pepper to taste
- 4 hard coconuts (plus water), grated
- 1 c. milk
- 2 Egg Yolks, beaten
Directions
Place veal & onion in cooking pot & add water to cover; bring to boil and simmer until tender.
Drain & save stock. Blend flour & oil in cooking pot; add veal stock, bay leaf, coconut water, coconut & seasoning.
Bring to boil and cook 1 hour or until coconut is tender. More water may be added if needed; soup should be consistency of a cream soup.
Add milk and egg yolks but not let boil after this addition..
Category:Bahamian Recipes
Category:Bahamian Soups