|
Treasures of My Caribbean Kitchen
Anne-Marie Whittaker
|
|
Ham and Blackeyes in Coconut Milk
by Anne-Marie Whittaker
This is typical of a Caribbean
dish.......where a little bit of meat goes a long way. Of course, the
flavour is never sacrificed as you can see by the seasonings used.
Yield: 4
servings
Ingredients:
- 1 cup Blackeye peas soaked in water
overnight
- 1 lb. Ham cut into 1 inch cubes
- 7 cloves garlic minced
- 1 large onion chopped
- 1 tsp. thyme
- 1 tsp. Marjoram
- ½ tsp. Basil
- 1 Tbsp. Liquid Smoke
- 1 tsp. Salt
- 1½ cups coconut milk
- 2 cups water
- ½ tsp. Hot pepper sauce
|
Click to View |
Method:
Wash and drain Blackeye peas and place them in a pressure cooker along
with the garlic, onion, thyme, marjoram, basil, salt, coconut milk and
water. Cover and pressure for 25 minutes.
Allow the pressure to dissipate then open the cooker and add the ham and
pepper sauce. Add a little water if it is too thick.
Simmer for 10 minutes then adjust the seasonings e.g. more herbs or pepper
sauce.
Simmer for another 10 minutes. Stir in liquid smoke and cook for 1 more
minute.
Serve over boiled rice. More
recipes by
Anne-Marie Whittaker Ms. Anne-Marie Whittaker's website:
Native Treasures
|
