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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First boil your pigeon peas until soft. Reserve the cooking water. | 2. Cut up the salt meat into bite-sized pieces and fry with the pork pieces. Add the green seasoning, the habanero, herbs and the reserved water. | 3. Now fish the meat out of the water, put it in a food processor with the peas and grind it all up together. Meanwhile, add the guinea flour to the water and cook until you get a nice porridge-like consistency. Add a little bit of water as needed if the mixture is too thick. | 4. Transfer the meat and peas back to the pot and season with salt and pepper. Mix well and cook over medium heat for 30 minutes, stirring often. Top with a few pats of butter and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
green pigeon pea	8	pints		201.7338	0.0	44.8801	1.1333
salt meat	1/2	lb	soaked	201.7338	0.0	44.8801	1.1333
pork	1/2		cut	578.0013	0.0	54.7401	40.0068
green seasoning	1/4	lb		201.7338	0.0	44.8801	1.1333
thyme	3	springs		-	-	-	-
marjoram	3	stems		-	-	-	-
cornflour	1	cup		201.7338	0.0	44.8801	1.1333
salt pepper				201.7338	0.0	44.8801	1.1333
butter	2	tablespoons		171.0	7.857	5.343	14.4

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