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Ham and Blackeyes in Coconut Milk
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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
1/2 tsp. Basil
1 tbsp. Liquid Smoke
1 tsp. Salt
1 1/2 cups coconut milk
2 cups water
½ tsp. Blazing Inferno

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 Blazing Inferno. 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.


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Copyright © 2004 Native Treasures Inc.

  
 

TREASURES OF MY CARIBBEAN KITCHEN

  


 
 I have traveled to the USA, Europe and Japan to share our tasty Caribbean style of cooking with chefs from major hotels. While it may not be possible to attend my classes or to finance my trip to your home, you can still learn to create our, spicy, exotic dishes right in your own kitchen. My book 'Treasures of my Caribbean Kitchen' contains many of the recipes that I teach along with my simple step by step instructions on creating them. Once you purchase my book you can call or email me anytime for help with your creations.
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