PepperPot

PepperPot

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 372.6
  • Total Fat: 3.9 g
  • Cholesterol: 42.6 mg
  • Sodium: 230.2 mg
  • Total Carbs: 62.2 g
  • Dietary Fiber: 18.3 g
  • Protein: 29.0 g

View full nutritional breakdown of PepperPot calories by ingredient


Introduction

This is an Antiguan and Barbudan recipe. It is served with fungi (cornmeal pudding) or dumplings. Its made with a variety of vegetables, so you get something filling and your servings of veggies needed. This is an Antiguan and Barbudan recipe. It is served with fungi (cornmeal pudding) or dumplings. Its made with a variety of vegetables, so you get something filling and your servings of veggies needed.
Number of Servings: 10

Ingredients

    * Papayas, 1 large (5-3/4" long x 3-1/4" dia) (remove)
    * Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb)
    * Garlic, 3 clove (remove)
    * Okra, 16 pods (3" long) (remove)
    * Onions, raw, 1 large (remove)
    * Scallions, raw, 4 large (remove)
    * Green Peppers (bell peppers), 1 cup, chopped (remove)
    * Spinach, fresh, 4 bunch (remove)
    * Butternut Squash, 3 cup, cubes (remove)
    * Turkey neck, 540 gram(s) (remove)
    * Green Split Peas, 140 gram(s) (remove)
    * Baby Lima Beans, 40 oz (remove)

Directions

Cook meats. Add vegetables, except green peas. Add seasoning. Cook green peas in a small amount of salt water. Remove vegetables. Chop well, return to pot. Allow to cook until thick. Add cooked peas. Season and return to fire.

Number of Servings: 10

Recipe submitted by SparkPeople user DADLISWEETNESS.