Combine okra, water and salt in heavy 2-quart pan. Bring to boil. Reduce heat, pour cornmeal in slow stream into okra and water stirring constantly. Continue cooking. Stirring constantly, for 5 minutes or until mixture is thick enough to leave pan sides and bottom in a solid mass. Spoon onto serving plate and shape into cake about 1 inch thick. Spread top with softened butter. Ser ve at once. Makes 6 servings. Note: This dish from Barbados is usually served with meat dishes such as roast pork or chicken Per serving: Calories 133 Fat 4g Cholesterol 11mg Sodium 398mg Percent calories from fat 29% Knight-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #052 by BobbieB1@aol.com on Feb 20, 1997.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4|
|Calories from Fat: 60 (27%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 48.2mg||2 %|
|Potassium 231.4mg||6 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 33.6g|
|Protein 4.3g||6 %|
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Calories per serving: 223
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