Ham and Blackeyes in Coconut Milk

Ham and Blackeyes in Coconut Milk Recipe - Traditional Barbadian Dish

Region / culture: Barbados | Preparation time: overnight | Cooking time: 45 minutes | Servings: 4

Introduction

Ham and Blackeyes in Coconut Milk is a delicious and hearty dish that combines the smoky flavor of ham with the creamy richness of coconut milk. This recipe is perfect for a cozy night in or a special occasion meal.

History

This recipe has its roots in Caribbean and Southern cuisine, where the combination of ham and blackeye peas is a popular and traditional dish. The addition of coconut milk adds a unique twist to this classic recipe, giving it a rich and creamy texture.

Ingredients

1 cup Blackeye peas, soaked in water overnight
1 lb (454 g) ham, cut into 1 inch cubes
7 cloves garlic, minced
1 large onion, chopped
1 tsp thyme
1 tsp marjoram
0.5 tsp basil
1 tbsp liquid smoke
1 tsp salt
1.5 cups coconut milk
2 cups water
0.5 tsp hot pepper sauce

How to prepare

Wash and drain the Blackeye Peas. Place them in a pressure cooker along with the garlic, onion, thyme, marjoram, basil, salt, coconut milk, and water. Cover and cook under pressure for 25 minutes.
Allow the pressure to dissipate, then open the cooker and add the ham and pepper sauce. If the mixture is too thick, add a little water.
Simmer for 10 minutes, then adjust the seasonings by adding more herbs or pepper sauce if desired.
Continue to simmer for another 10 minutes. Stir in the liquid smoke and cook for an additional 1 minute.
Serve the mixture over boiled rice.

Variations

Add diced tomatoes or bell peppers for added flavor and color.
Substitute chicken or turkey for the ham for a lighter version of this dish.
Add spinach or kale for a boost of greens.

Cooking Tips & Tricks

Be sure to soak the blackeye peas overnight to ensure they cook evenly and have a tender texture.

- Adjust the seasonings to your taste preferences, adding more or less herbs and spices as desired.

- For a spicier dish, increase the amount of hot pepper sauce or add additional chili peppers.

- Serve the dish over rice or with a side of cornbread for a complete meal.

Serving Suggestions

Serve Ham and Blackeyes in Coconut Milk over boiled rice or with a side of cornbread for a complete meal.

Cooking Techniques

Use a pressure cooker to cook the blackeye peas quickly and evenly.

- Simmer the dish on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use dried herbs instead of fresh if fresh herbs are not available.

- Substitute vegetable broth for water for a vegetarian version of this dish.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Ham and Blackeyes in Coconut Milk with a side of steamed vegetables or a crisp green salad.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Ham and Blackeyes in Coconut Milk contains approximately 400 calories.

Carbohydrates

Each serving of Ham and Blackeyes in Coconut Milk contains approximately 30 grams of carbohydrates.

Fats

Each serving of Ham and Blackeyes in Coconut Milk contains approximately 20 grams of fats.

Proteins

Each serving of Ham and Blackeyes in Coconut Milk contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, iron, and potassium.

Alergens

This recipe contains coconut milk and may not be suitable for those with coconut allergies.

Summary

Ham and Blackeyes in Coconut Milk is a nutritious and satisfying dish that is high in protein and rich in vitamins and minerals.

Summary

Ham and Blackeyes in Coconut Milk is a flavorful and satisfying dish that is perfect for a cozy night in or a special occasion meal. With its rich and creamy texture and smoky flavor, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was visiting my dear friend Mary in her cozy little cottage by the sea. Mary and I have been friends since we were young girls, and we always enjoyed cooking together. On that particular day, Mary had a surprise for me.

As soon as I walked into her kitchen, I was greeted by the most wonderful aroma. Mary had been busy preparing a delicious dish that I had never seen before. She called it Ham and Blackeyes in Coconut Milk. The combination of flavors was unlike anything I had ever tasted before - savory ham, creamy coconut milk, and the earthy taste of black-eyed peas. It was a culinary masterpiece.

I watched intently as Mary prepared the dish, taking mental notes of each step. She explained that she had learned the recipe from a friend who had traveled to the Caribbean and brought back the traditional dish. Mary had put her own twist on it, adding her own special blend of spices and seasonings.

After we enjoyed our meal, I begged Mary to share the recipe with me. She laughed and said she would only give it to me on one condition - that I promised to make it for her next time she visited. I eagerly agreed, and she handed me a handwritten copy of the recipe.

When I returned home, I couldn't wait to try making Ham and Blackeyes in Coconut Milk for myself. I gathered all the ingredients - a ham hock, black-eyed peas, coconut milk, onions, garlic, and a variety of spices. As I cooked, the familiar scents filled my kitchen, reminding me of the wonderful day I had spent with Mary.

The dish turned out beautifully, just as I remembered from Mary's kitchen. The flavors were rich and complex, each bite a delightful surprise. I knew that this recipe would become a staple in my own kitchen, a dish to be shared with family and friends for years to come.

Over the years, I have made Ham and Blackeyes in Coconut Milk countless times, each time tweaking the recipe to suit my own tastes. I have shared it with my children and grandchildren, passing on the tradition of cooking and sharing meals with loved ones.

One day, as I was preparing the dish for a family gathering, my granddaughter asked me where I had learned to make it. I smiled and told her the story of how I had discovered the recipe with Mary all those years ago. She listened intently, hanging on my every word.

As I watched her eyes light up with curiosity and excitement, I knew that this recipe would continue to be passed down through the generations. It was more than just a dish - it was a connection to the past, a reminder of the friendships and memories that had shaped my life.

And so, as I stirred the pot of simmering Ham and Blackeyes in Coconut Milk, I felt a sense of gratitude for all the people and experiences that had led me to this moment. Cooking had always been a way for me to express love and creativity, and this recipe was a testament to that.

As my family gathered around the table to enjoy the meal, I felt a sense of pride and satisfaction. The dish was a success, just as it had always been. And I knew that as long as I continued to cook with love and passion, the tradition would live on for many generations to come.