Photo: K8
Estimated Nutrition (whole recipe, rough)
403
Calories
9g
Protein
28g
Fat
33g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1/2-1 lb split peas 450g
- 1/2 medium onion (chopped)
- 2 cloves garlic (crushed)
- 1 tbsp Coconut Oil 15ml
- 1/2 tsp cumin 2ml
- 3/4 tsp salt 4ml
- 1 tblsp Yellow Ginger 15ml
Directions
1
In medium sized skillet, put 4 cups water, add peas and boil until tender. Add more water if necessary.
2
Blend cooked peas in blender on medium speed for 15 seconds.
3
Return blended peas to pot.
4
Chonko (saute) onion and garlic in hot fat.
5
Add to blended peas. Season with cumin, yellow ginger and salt.
6
Cook over low heat for 8-10 minutes.
7
Serve with white rice. Accompaniment to the main dish.
8
Category:Belizean Recipes
9
Category:Belizean Vegetarian
Recipe sourced from
fandom