Menu and Recipe Manu.. - The Early Childhood Commission

GUNGO PEAS SOUP
(Food from Animal, Legumes, Vegetable)
151
Substitution Recipes for General Menus
Ingredient Metric Standard Measure Method
Pigeon Peas 360 g 12 oz 1½ cups 1. On a tray, sort and discard any foreign material or shriveled peas.
2. Wash peas in a bowl under running water.
Garlic 3 g - 1 clove 3. Clean and wash garlic and pimento under running water.
Ginger 7 9 ¼ oz 1 piece 4. Wash and peel ginger under running water.
Pimento 2 g - 10 seeds
5. Crush garlic and ginger.
Water 3 L 96 oz 12 cups 6. Add peas, garlic, ginger, pimento and water to a large stock pot.
7. Cover and bring to boil over high heat.
8. Allow to boil rapidly for 15 minutes.
Salt beef 240 g 8 oz 9. Trim excess fat from salt beef.
10. Rinse under running water.
11. Cut salt beef into1/3 inch cubes.
12. Add meat to stock pot.
13. Cover and continue cooking.
Water 240 8 oz 1 cup 14. Mix vinegar and water in small container.
vinegar 15 g ½ oz 1 Tbsp
Stewed beef 480 g 1 lb 15. Sponge beef with vinegar mixture.
16. Trim fat from stew beef.
17. Cut in 1/3 “cubes.
18. Add to stock pot.
19. Reduce heat to medium high and continue to cook for 1 hour.
Yam 240 g ½ lb ½ small 20. Peel and wash yam, breadfruit and coco under running water.
slice
21. Cut into half inch cubes.
Breadfruit 240 g ½ lb
/ 3 small
Menu and Recipe Manual for Early Childhood Institutions