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Jamaican Curry Black-eyed Peas & Cabbage

$ 60 – $ 110

Jamaican cuisine is about more than coconuts and pepper! People are often surprised at the presence of curries in Jamaican cuisine. Curry and Asian cooking traditions arrived indeed in Jamaica via east Asian workers in during the 19th century. It meshed so well with a lot of the west African cuisine already present at the time that it evolved into the modern Caribbean style curry we love today! With Chef Nadine, you will learn how to give a “Jamaican tasty twist” to your curries!

Cuisine: Jamaican
Chef: Nadine
Skill level: Beginner

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Description

Curry Black-eyed Peas with White Rice

So delicious. It’s creamy, bursting with flavor, healthy and super easy to make. It’s stuffed with potatoes and beans, spiced with curry powder, spicy peppers, onion, garlic, and fresh thyme. A somewhat brothy stew made creamy from a bit of coconut milk and simmered to reduce into a thick curry.

Steamed Cabbage

Growing up in Jamaica, cabbage doubles up as breakfast, lunch or dinner. Savory and yet easy to prepare, it is a perfect side dish consisting of slightly seasoned steamed white cabbage, bell peppers and carrots. Ready to eat in only 30 minutes, it is delightfully healthy and tasty!

Ingredients

  • Potatoes
  • Black-eyed peas
  • Garlic
  • Habanero pepper
  • Yellow onion
  • Thyme (fresh)
  • Olive oil
  • Coconut milk
  • Curry powder (preferred Jamaican)
  • Cabbage
  • Carrot
  • Yellow bell pepper
  • Butter of your choice
  • Black pepper

You’ll need

  • A set of 4 measuring spoon
  • A set of 4 measuring cups
  • 1 can opener
  • 1 vegetable peeler
  • 3 basting spoons
  • 1 knife
  • 1 glass mixing bowl set
  • 5-quart covered Dutch oven pot
  • 2-quart covered saucepan
  • 1-quart covered saucepan
  • 1 deep skillet pan with cover

Price

2 Attendees – $60, 3 Attendees – $85, 4 Attendees – $110

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