Yam and gungo soup
"This spicy West Indian recipe combines yam with pigeon peas (gungo) for a tasty soup. Serve with crusty bread for a delicious and simple dinner."
Prep time:
10 min
Cook time:
50 min
Servings:
6 people
Health Score
High
Medium
Low
9.7 / 10
High score
Glycemic Index
Index
31
LowLoad
11
ModerateNutrition per serving:
| Calories | 157.43 kcal | 8% |
| Fat | 0.30 g | 0% |
| Carbs | 34.90 g | 13% |
| Sugars | 2.87 g | 3% |
| Protein | 5.05 g | 10% |
| Sodium | 193.46 mg | 10% |
| Fiber | 7.43 g | 27% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 31 Low |
Glycemic Load 11 Moderate |
Ingredients
1 can (400g) pigeon peas (gungo)
2 litres water
2 cloves garlic crushed
400g yams peeled and cubed
2 stalks of spring onions
1 large green pepper
1 whole scotch bonnet or chilli
3 sprigs of thyme
6 whole pimentos
Directions
Read the directions for this recipe at bhf.org.uk
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