Instructions
- 1.Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
- 2.Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
- 3.Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.
- 4.Notes
- 5.Jamaican curry powder: In a dry skillet toast over low heat 2 tablespoons each of cumin seed, whole mustard seed, and coriander seed along with 1 tablespoon each of fenugreek seed and allspice berries (or substitute 1 1/2 tsp ground allspice in next step) until fragrant, 3-5 minutes. Grind the toasted spices in a spice grinder or mortar and pestle. Then mix in 1 teaspoon each of ground ginger and white pepper (or black) along with 4 tablespoons of ground turmeric. Store in an airtight container until ready to use.
Recipe Reviews
No reviews for this Repice
Ingredients
- 1 tsp oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1-3 scotch bonnet or habanero peppers, seeded if desired and minced (use gloves to handle)
- 3 sprigs fresh thyme
- 2 1/2 tbsp Jamaican curry powder (homemade* or store bought)
- 1 - 1 1/2 tsp salt, to taste
- 1/2 tsp black pepper
- 1 lb (~4 small) yukon gold potatoes, peeled and diced to 1/2" cubes
- 3 cups (30oz can) black-eyed peas, drained and rinsed
- 2 cups water
- 1 cup coconut milk
- 1/4 cup lime juice (~2 limes)