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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the meat & chop roughly into convenient pieces about 1 1/2 " square. | 2. Put into a large heavy saucepan. | 3. Cover with some of the water & bring very slowly to the boil. | 4. When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours. | 5. Skim the scum from the surface. | 6. Add a little more cold water, skim again, & repeat the process 3 times. | 7. Add all the vegetables & seasonings except the peas. | 8. Simmer for a further hour, skimming from time to time if more scum arises. | 9. Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added. | 10. NOTE: split peas can be used instead of pigeon peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt pork	8	ounces		1696.464	0.0	11.4534	182.574
salt beef	8	ounces		201.7333	0.0	44.88	1.1333
meat	500	g		570.0	0.0	111.9	10.15
cold water	3 3/4	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		1696.464	0.0	11.4534	182.574
silver beet	6	spinach	chopped	201.7333	0.0	44.88	1.1333
aubergine	4		sliced	201.7333	0.0	44.88	1.1333
onion	2		sliced	128.0	29.888	3.52	0.32
pumpkin	500		diced	2475.0	541.2	169.95	11.55
tomato	2		sliced	80.4198	17.3796	3.9316	0.8936
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
okra	6		sliced	198.0	44.7	11.58	1.14
pepper				-	-	-	-
pigeon pea	500	g	cooked	1715.0	313.9	108.5	7.45

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