Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 cohune heart (4 cups-diced)
- 1 tblsp Vegetable Oil 15ml
- 1/4 tsp Black Pepper 1ml
- 1 onion (chopped)
- 2 tblsps Yellow Ginger 30ml
- 2 tsp comino 10ml
- 1 thyme leaf
- 3 Oregano Leaves (crumbled)
- 2 plugs garlic (chopped finely)
- 1 tsp salt or to taste 5ml
Directions
Wash heart and dice.
In a medium sized sauce pan heat fat. Add onion and garlic and 1 tblsp yellow ginger. Fry on low heat. Brown to extract flavour.
Add diced cabages and all other seasonings, including the rest of the yellow ginger.
Cover and simmer 20-30 minutes until fork tender.
Serve with white rice or flour tortillas.
Category:Belizean Recipes
Category:Belizean Appetizers