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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft. | 2. When meat is half cooked, add fish and crab and continue cooking till meat is tender. | 3. Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot. | 4. Wash greens, and chop fine or put through grinder. | 5. Cut up okras and add with greens to meat and eggplant mixture. | 6. Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	quarts		-	-	-	-
pig foot	1	lb	salted	403.4676	0.0	89.7602	2.2667
salt beef	1	lb		403.4676	0.0	89.7602	2.2667
ham	1		uncooked	-	-	-	-
conch	1/2	lb	pounded	176.8004	2.312	35.7681	1.632
fish	1	lb	deboned	593.868	0.0	92.2535	21.9414
crabmeat	1	lb		439.7343	0.0	87.7202	6.9813
spinach	3	lbs		299.3713	53.0704	29.9371	4.0823
okra	12			396.0	89.4	23.16	2.28
eggplant	1			-	-	-	-
hot pepper				-	-	-	-

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