Caribbean Black Eyed Peas Stew Recipes

Steps:

• With a sharp knife score the fat on the ham hocks 1/4-inch deep.
• Heat the vegetable oil in a large heavy stockpot over medium high heat.
• Add the tasso and cook, stirring often, until heated through, about 3 minutes.
• Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
• Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
• Cook, stirring often for 2 minutes.
• Add the black-eyed peas and chicken stock.
• Bring to a boil over high heat.
• Reduce heat to medium low.
• Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
• Remove the bay leaves and discard.
• Cut the meat from the hock, discarding the skin and bones.
• Return meat to the pot.
• Stir in the parsley.
• Serve.

Steps:

• Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
• Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
• Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
• Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
• Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
• Stir in the cilantro, add salt to taste.
• Serve hot with some rice or bread.