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Suggest a better descriptionSimmer all the ingredients except the salt, pepper & chili pepper, in 6 cups of water for 1 hour. Strain the liquid into a bowl & allow the solids to cool. Puree the cooled solids. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency. Add the seasonings while simmering & serve very hot. VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above. Virginie & George Ebart, "Down-Island Caribbean Cookery" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 78 | ||
Calories from Fat: 73 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.7mg | 1 % | |
Potassium 93.9mg | 2 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.4g | ||
Protein 1g | 1 % | |
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: 78
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