Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Smoke | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- ˝ tsp. Basil
- 1 Tbsp. Liquid Smoke
- 1 tsp. Salt
- 1˝ cups coconut milk
- 2 cups water
- ˝ tsp. Hot pepper sauce
Directions
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.
Category:Barbadian Recipes
Category:Barbadian Appetizers