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Guyana Pepper Pot

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)154.5644
Energy (kCal)2283.3681
Carbohydrates (g)42.5781
Total fats (g)161.508
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak pig tails and scald. | 2. Cook cow heel or trotters in covered pan with water to boil. | 3. Skim. | 4. When half tender add all the other meats hot water to cover. | 5. Add all other ingredients and simmer gently for about one hour until meat is tender. | 6. Adjust flavor with salt and sugar. | 7. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. | 8. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti. | 9. *Serving sizes are a guess on my part - will update. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stewing beef 1 403.4676 0.0 89.7602 2.2667
    pork 1 1705.536 0.0 63.0958 159.0775
    pig tail 1/2 lb 403.4676 0.0 89.7602 2.2667
    amerindian seasoning 1/2 cup 403.4676 0.0 89.7602 2.2667
    red hot pepper 1 1.25 0.2753 0.0584 0.0138
    cinnamon 1 - - - -
    sugar 1 ounce 113.1145 28.2928 0.0 0.0
    salt - - - -
    basil 2 stalks - - - -
    thyme 1 bunch - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 3 chopped 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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