Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Pumpkin | not in our table | 0 |
| Meat | not in our table | 0 |
| Bean | 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
- 4 lbs. xerem (coarse ground corn)
- 2 butternut squash
- 20 kale leaves
- l lb. salted pork fat, diced
- 3 lbs. pork meat, in cubes
- 2 lbs. dry beans
- 4 medium onions
Directions
Preparation: Soak dry beans overnight in water.
Wash in warm water and soak ground corn 2 hours before cooking with l quartered onion.
Marinate and season pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.
Cover dry beans and salted pork with water. Cook about one hour and a half or until medium done.
Drain beans when cooked. Cut kale leaves into strips and boil until medum done in water.
Drain kale leaves. Cook ground corn in water until medium done. Cut butternut squash and gut out seeds.
Leave skin on and divide into about 6 pieces.
Cooking: In a large pot, layer the following ingredients: squash at the bottom first, skin side down.
Then add the pork meat, kale, beans, cubed onions, ground corn. Spice with salt, garlic, bay leaf, pepper.
Add 1/2 cup oil and 3 cups water. Cover with aluminum foil and pot cover.
Cook on low flame for one hour and a half.
Category:Cape Verdean Recipes
Category:Cape Verdean Meat Dishes