Caribbean cuisine. A nice cornmeal side dish for a finger licking chicken or pork dish. Can also be a good breakfast as leftovers.
Source: Edmonton Journal, Jan 4, 1995
1. Cook okra in a little salt water until tender. If using frozen rings, thaw first. Hat water will do for a quick thaw.
2. Bring broth to a boil in a large sauce pan.
3. Add the cornmeal slowly, stirring slowly .
4. When thick and lump free, fold in the vegetables.
5. Scoop the mixture onto a warmed, buttered serving platter. Add butter to the top and serve hot.
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1031 | ||
Calories from Fat: 584 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.8g | 86 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 311.8mg | 96 % | |
Sodium 312.9mg | 11 % | |
Potassium 880.5mg | 23 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 26g | ||
Protein 79.1g | 113 % | |
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: 1031
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