Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
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
- 4 lbs beef
- 4 lbs pork
- 1 duck
- 1 old chicken or fowl
- 1 whole cow tail, fresh, with skin left on
- ¼ cow heel
- Muslin bag with 3 tbsp cloves
- Muslin bag with 12 bonnie peppers ( hot tiny ones)
- 4 tbsp brown sugar
- 8 tbsp casareep
Directions
Cut all the meat and fowl into pieces or cubes.
Put into a large pot, cover with cold water and salt to taste.
Bring to a boil and cook until tender when tested with a fork; then add the sugar, cloves, peppers, casareep and continue cooking for 4 hours or until the meat falls off the bone.
When done the meat is in shreds. The pepper bag may be removed when the stew is hot enough.
Note that this dish will keep practically indefinitely if brought to the boil daily. Do not remove the fats from the meats as this helps as a preservative.
It may also be frozen and reheated.
Category:Barbadian Recipes
Category:Barbadian Meat Dishes