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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Water | not in our table | 0 |
| Pigeon Pea | 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
- 250 grams pork
- 250 grams beef
- 2 litres water
- 1 whole hot pepper
- 500 grams pigeon peas
- 1 Tbs. thyme
- 1 Tbs. parsley
- 1 Tbs. chives
- 1 medium onion
- 125 grams guinea corn
- 70 grams butter
Directions
1. Cut up meat, chop thyme, parsley and chives.
2. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas is soft. Strain and reserve stock.
3. Mince meat finely. Add peas and pound in a mortar or put in an electric blender.
4. In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes.
5. Add meat and peas puree to pot and cook over low flame for 20 minutes. Stir in butter
Category:Barbadian Recipes
Category:Barbadian Appetizers