Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Stew | not in our table | 0 |
| Scotch | not in our table | 0 |
| Pimento | not in our table | 0 |
| Seed | not in our table | 0 |
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
- 2 cups red peas
- ½ lb salt beef
- 1 lb stew beef (you also can use pigstail if you like)
- 1 Scotch Bonnet Pepper
- 2 stalk escallion
- 3 sprig thyme
- 2 cups Coconut Milk(or 1/4 box)
- 6 pimento seed
- 3 cloves garlic
- salt and pepper to taste
- spinners (See Recipe Below)
- ===
Directions
Boil and drain salt beef twice, in a medium size pan.
Place peas, meat and garlic together in the pan, boil until peas are tender, about 1 ½ hour.
Add coconut cream, spinners, and seasoning, cook for about an hour.
Season to taste.
Thicken the mix with 3 tablespoons of flour combined with 1/4 cup water. Strain the mixture into the stew.
Boil until it thickens.
Place flour and salt in a medium bowl.
Work mixture with hands while adding enough water to bind, making a stiff dough.
Roll into 1 inch long pieces, drop into boiling stew peas or soup.
Boil until they float or add them during the last 20mins of the cooking process.
Serve with rice.
Category:Jamaican Recipes
Category:Jamaican Meat Dishes