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Suggest a better descriptionCombine 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 | ||
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Calories: 223 | ||
Calories from Fat: 60 (27%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 223
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