Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Crab | 100g cooked | 97 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
| Sauce | 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
- 8-10 medium to large crabs
- 2 Green Plantain (cut into small pieces)
- 1 small Pig's Tail (cut off excess fat)
- 1 large onion
- 2-3 tsps Lea and Perrins Sauce 10-15 ml
- 1 tsp salt 5ml
- 1 tsp pepper
- 1 small round Red Recardo
- 1/2 tsp thyme 2ml
- 1/2 tsp any of your favorite seasoning 2ml
- 2-3 plugs garlic (crushed)
- 1-2 cups thick Coconut Milk
Directions
To kill crab, place it in hot boiling water.
Remove from water with wire or long spoon. Dis-joint legs from body and crush the large claws.
Add season.
Boil pigtail and green plantain until tender.
Meanwhile, grate coconut and squeeze (leave 2 tbsp milk for matilda foot).
Add seasons to crab in boiling water.
Add matilda foot to soup. Cook for another 15-20 minutes.
Lastly, add coconut milk and taste. Serve hot.
Category:Belizean Recipes
Category:Belizean Soups