Waitrose Jollof Pork & Rice, Scotch Bonnet140g

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Waitrose Jollof Pork & Rice, Scotch Bonnet
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Spiced pork and rice meatballs, with a tomato and chilli ketchup
WARNING: This product contains sharp bamboo skewers.
  • Waitrose own label

PER 100g

Energy

835kJ
200kcal

Per Portion/A serving contains

Energy

585kj
140kcal

7% RI

Fat

7.80 g

Medium

11% RI

Saturates

2.80 g

Medium

14% RI

Sugars

3.20 g

Low

4% RI

Salt

0.60 g

Medium

10% RI

RI = % of your daily reference intake

INGREDIENTS: Pork (48%), onion purée, rice (10%), tomato paste, passata (7%), muscovado sugar, red wine vinegar, rice flour, ginger purée, maize flour, dried parsley, coriander, salt, black pepper, stabiliser (triphosphates), cornflour, paprika extract, ginger powder, thyme, Scotch bonnet chilli, garlic purée, smoked paprika, white pepper, cumin, turmeric, chilli flakes, cinnamon, sugar, garlic powder, maize starch, nutmeg, maize dextrose.


Typical values as sold. Contains 2 Servings

Typical valuesPER 100gA serving contains
Energy835kJ585 kJ
Energy200kcal140 kcal
Fat11.1g7.8 g
Of which Saturates4.0g2.8 g
Carbohydrate11.8g8.3 g
Of which Sugars4.5g3.2 g
Fibre2.5g1.8 g
Protein12.0g8.4 g
Salt0.86g0.60 g

Origin Information

  • United Kingdom

Additives

  • This product contains Additives
  • This product contains Natural Colourings

Oven cook

May be eaten warm or cold. For best eating quality serve warm as below. To serve hot: (heating instructions) Preheat oven. Place meatballs on a baking tray lined with greaseproof paper, and heat for 10 minutes. Serve. Do not reheat once cooled. (Time 10 mins, Oven: 200, Fan: 180, Gas: Gas Mark 6)

Recycling

ComponentMaterialRecyclable
filmMixed Material
sachetMixed Material
skewerBamboo
LabelPlastic - PP (Polypropylene)

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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