Directions:
- Cut the salt beef into small pieces, cover with water and bring just to a boil. Drain the cooking water and cover with fresh, cold water. Refrigerate for two to three hours.
- Pour a little bit of oil in a heavy pot and heat until it starts to smoke. Then add the onions and saute until they start to become translucent. Add the garlic and keep cooking until fragrant.
- Put the pigeon peas in the pot and stir for another five or 10 minutes, until the skins start to wrinkle and split. Now add the meats, the bouquet garni and just enough water to cover. Bring to a boil, then reduce heat and simmer until the meats are soft, for about an hour or so.
- Mix the cassava flour with just enough water so that there are no lumps. Pour the mixture into the pot, and add salt to taste.
- Serve with boiled ham.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1304.22 Kcal (5461 kJ) | ||
| Calories from fat | 243.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.1g | 42% | |
|---|---|---|---|
| Cholesterol | 71.05mg | 24% | |
| Sodium | 69.61mg | 3% | |
| Potassium | 1301.82mg | 28% | |
| Total Carbs | 209.41g | 70% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 64.26g | 257% | |
| Protein | 45.95g | 92% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 4.2mg | 23% | |
| Calcium | 118.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 256.55 Kcal (1074 kJ) | ||
| Calories from fat | 47.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 42% | |
|---|---|---|---|
| Cholesterol | 13.98mg | 24% | |
| Sodium | 13.69mg | 3% | |
| Potassium | 256.08mg | 28% | |
| Total Carbs | 41.19g | 70% | |
| Sugars | 0.84g | 17% | |
| Dietary Fiber | 12.64g | 257% | |
| Protein | 9.04g | 92% | |
| Vitamin C | 0.9mg | 8% | |
| Iron | 0.8mg | 23% | |
| Calcium | 23.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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