STEP 2.To make the pudding you grate the sweet potato into a bowl, add a pinch of sugar and salt, then add two oz of butter, two tsp of oil, chop the chives and thyme and increase the bowl.
STEP 3.Grate two onions and add 0.5 to the bowl, save the opposite 0.5 for the pickle. Currently set this bowl aside to soak up the flavour whereas you prepare the pickle.
STEP 4.Currently hack the parsley.
STEP 5.Then taking charge, sometimes carrying rubber gloves cut0.5 a scotch bonnet pepper into terribly little items.
STEP 6.Wash your hands straight off and don't beat your eyes, scotch bonnet peppers will extremely burn the skin.
STEP 7.Add your remaining onion to the bowl then squeeze juice and salt to your bowl with the cucumber, sweet peppers, scotch bonnet peppers and parsley.
STEP 8.By currently your pork ought to be broiled, therefore drain off the salt water and currently sprinkle with juice.
STEP 9.Now return to your pudding mixture and place it
STEP 10.Place it in a greaseproof kitchen appliance dish and bake within the kitchen appliance tail.
STEP 11.Then serve with the pork and souse.
Nutrition value
4186
calories per serving
194 g Fat221 g Protein381 g Carbs50 g FiberOther
Current Totals
194 g Fat
221 g Protein
381 g Carbs
50 g Fiber
MacroNutrients
Carbs
381 g
Protein
221 g
Fiber
50 g
Fats
Fat
194 g
Vitamins & Minerals
Calcium
470 mg
Iron
35 mg
Vitamin A
2083 mcg
Vitamin B1
3 mg
Vitamin B2
2 mg
Vitamin B3
86 mg
Vitamin B6
7 mg
Vitamin B9
590 mcg
Vitamin B12
0 mcg
Vitamin C
564 mg
Vitamin E
14 mg
Copper
6 mcg
Magnesium
855 mg
Manganese
4 mg
Phosphorus
2781 mg
Selenium
225 mcg
Zinc
24 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
