Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1/2 lb split peas 225g
- 1 medium onion (chopped)
- 2 plugs garlic (crushed)
- 2 tsps cominos 10ml
- 1 tbsp Yellow Ginger 15ml
- 1/2 tsp Black Pepper 2ml
- 3 cups flour
- 2 tsps Baking Powder 10ml
- 2 ozs shortening
- 1 tsp salt (level) 5ml
- 1 cup water
- 1 cup oil for frying
- flour tortillas
Directions
Put split peas in water (approx 2 cups).
Boil until just cooked, not tender. Drain off water (use colander or sifter).
Grind beans with onion and garlic. Add cominos.
Prepare tortillas. Sift flour, add shortening, baking powder and salt.
Add 1/4 cup water. Make into a dough, firm enough to knead.
Make into 3" balls (round). Put balls in palm of hand.
Make hole in tortillas and fill with thick split peas.
Close up hole so that peas will not spill when rolled.
Seal ends. Let rest for 15-30 minutes.
Flour table lightly. Roll dough with a rolling pin or clean pint bottle.
Fry in hot fat or bake like tortillas.
Category:Belizean Recipes
Category:Belizean Appetizers