Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Banana | 1 medium (118g) | 105 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Fish | 1 tbsp (18ml) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | 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
- 2 ozs salt beef (cut in small pieces and trim excess fat)
- 2-3 fresh fish
- lime or vinegar
- 1 tsp salt 5ml
- 1/4 tsp thyme 1ml
- 1/2 tsp Black Pepper 2ml
- 1 large coconut (grated)
- 1 small carrot (diced)
- 1 green plantain or 2 Green Bananas
- 1 Sweet Pepper (chopped)
Directions
Boil salt beef in 2 cups water until tender.
Clean fish, wash with lime juice or vinegar.
Cut each fish in serving pieces and season with salt and pepper.
Grate coconut. Add 2 cups water and squeeze to get thick milk. (Set aside)
Prepare vegetables. (Cover and set aside)
Put milk in sauce pan. Stir constantly until milk reaches boiling point.
Add salt meat, onion, plantain or bananas. Cook until tender.
Add carrots and fish. Simmer until fish is tender. Taste for seasoning. Serve hot with white rice.
Category:Belizean Recipes
Category:Belizean Meat Dishes