Try this Saturday Sancoche recipe, or contribute your own.
Suggest a better description* yam, tannia, cassava, dasheen etc. 1. Put the salt beef to soak overnight. 2. Cut into small pieces and cover with water (2 pints). 3. Bring to the boil and simmer gently for 1 1/2 hours with beans or peas. 4. Add peeled and cut up produce. 5. Add the onions (quartered), pumpkin (cut up), chopped seasonings and ochroes. 6. Cook until vegetables are tender. Tip #1: You can add any type of meat to "beef" up this basically meatless dish e.g. chicken, beef, pork etc. The only requirement is that the pieces remain large otherwise they will disappear in the soup. Tip #2: You can make some flour dumplings and plunk them in the soup about 1/2 hour before you are ready. Tip #3: This soup gets very thick very fast! A little water and butter will thin it out. Reprinted (without permission) from Naparima High School Girls Recipe Book (with some modifications). Recipe By : Nicole Farmer
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Serving Size: 1 Serving (3857g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1324 | ||
Calories from Fat: 32 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.8mg | 5 % | |
Potassium 6870.4mg | 181 % | |
Total Carbohydrate 320.7g | 94 % | |
Dietary Fiber 39.8g | 159 % | |
Sugars, other 280.9g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1324
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