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Ham and Black-eyes in Coconut Milk



recipes photo


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
tsp. Blazing Inferno


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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All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.
                       Contact: annemarie@native-treasures.com