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Caribbean Pepper Pot Recipe
|Vegetable oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon|
|Sliced okra||3 Cup (48 tbs)|
|Chopped red pepper||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Diced potatoes||1 Cup (16 tbs)|
|Yam chunks||1 Cup (16 tbs)|
|Quartered and sliced plantain||1 Cup (16 tbs)|
|Chicken stock||6 Cup (96 tbs)|
|Unsweetened coconut milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 1⁄2 Teaspoon|
|Chopped cilantro||2 Tablespoon|
Serving size: Complete recipe
Calories 3101 Calories from Fat 986
% Daily Value*
Total Fat 114 g176%
Saturated Fat 61.9 g309.6%
Trans Fat 0 g
Cholesterol 254.7 mg
Sodium 2288.3 mg95.3%
Total Carbohydrates 444 g148%
Dietary Fiber 50.2 g201%
Sugars 91 g
Protein 94 g188.7%
Vitamin A 256.7% Vitamin C 854.1%
Calcium 66.5% Iron 156.2%
*Based on a 2000 Calorie diet
Cook until tender.
Add okra, red and green peppers, potatoes, yams and plantain.
Saute until lightly browned.
Add stock and coconut milk; bring to a boil.
Reduce heat to low; simmer 2 to 3 hours or until soup thickens.
Season with salt and pepper.
Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough.
Bring a large pot of water to a boil.
Pass dough through a spaetzle mill or colander with large holes.
Cook about 3 minutes or until cooked through.
Drain; rinse with cold water.
Add Spaetzle to soup.
Garnish with cilantro.