Red red
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Black-eyed peas in a sauce of palm oil, tomatoes and scotch bonnet with fried ripe plantain; a meat-free main dish for 5 portions.
5 servingsFinal yield 2,121 g
Ingredients
- 900 gCowpeas, common (blackeyes, crowder, southern), mature seeds, cooked, boiled, without salt
- 60 gOil, palm
- 200 gOnions, raw
- 400 gTomatoes, red, ripe, raw, year round average
- 40 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
- 10 gPeppers, hot chili, red, raw
- 10 gGinger root, raw
- 200 gBeverages, water, tap, drinking
- 6 gSalt, table
- 700 gPlantains, yellow, raw
- 70 gOil, vegetable, soybean, refined
Method
- Finely chop the onion. Blend the tomatoes with the scotch bonnet and ginger.
- Heat the palm oil for 2 minutes to 160 °C, fry the onion for 6 minutes, add the tomato paste and fry for 3 minutes.
- Add the tomato mixture, 200 g water and 5 g salt and cook uncovered for 15 minutes into a thick sauce. Stir in the cooked peas, lightly mash some of them and simmer for 10 minutes.
- Cut the plantains diagonally into 1 cm slices and season with 1 g salt. Deep-fry in batches in about 700 g oil heated to 175 °C for 4 minutes until golden and drain; 70 g oil (10 % of the plantain weight) is counted.
- Divide the peas into 5 portions and add a fifth of the fried plantain to each.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,244 kcal
- Protein
- 86.5 g
- Fat
- 138.5 g
- Total carbohydrate (by difference)
- 454.5 g
- Total dietary fibre (USDA)
- 80.6 g
- Saturated fatty acids
- 41.8 g
- Sodium
- 2,451.3 mg
- Salt (sodium × 2.5)
- 6.1 g
Per serving
- Protein17.3 g10%
- Fat27.7 g37%
- Total carbohydrate (by difference)90.9 g53%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 648.8 kcal
- Protein
- 17.3 g
- Fat
- 27.7 g
- Total carbohydrate (by difference)
- 90.9 g
- Total dietary fibre (USDA)
- 16.1 g
- Saturated fatty acids
- 8.4 g
- Sodium
- 490.3 mg
- Salt (sodium × 2.5)
- 1.2 g
Per 100 g of finished food
- Energy
- 152.9 kcal
- Protein
- 4.1 g
- Fat
- 6.5 g
- Total carbohydrate (by difference)
- 21.4 g
- Total dietary fibre (USDA)
- 3.8 g
- Saturated fatty acids
- 2 g
- Sodium
- 115.6 mg
- Salt (sodium × 2.5)
- 0.29 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some ingredients use a generic food profile; exact product composition may differ.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal