Mix ingredients together. Oil oven-proof bowl or empty tin can. Fill it & cover with foil. Steam on rack for 1 1/2 hours, or pressure cook in 5 cups water for 30 minutes. Let cool, then slice and fry. Here, in Louisiana, we like things spicy, so I add a little more cayenne and mustard and some finely chopped onion and garlic to boot. Enjoy! Mary Brown