Caribbean Ham and Blackeyes in Coconut Milk

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Chef 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.

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

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. Yield: 4 servings.

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