Black-eye Peas Soup
Description Soup always warms
the soul and this one is no exception. The black eye peas and coconut milk
are a classic example of the blending of the many cultures exist in the
Caribbean. In this case, of African and Asian respectively.
Tie the herbs together. Wash and drain the peas then place in a stockpot
with the ham and about 6 cups of water. Add the bay leaf, herbs, half of the
onion and sugar and bring to a boil. Cover the pot and simmer for 45 minutes
or until peas and ham are tender. Remove the ham, herbs and bay leaf from
the stock. Discard the seasonings and reserve the ham. Heat the oil in a pan
and saute the remaining onion for about 5 minutes. Add the tomatoes and cook
for a few minutes stirring constantly. Transfer this to the main pot, add
the coconut milk and pepper and simmer for 10 minutes. Puree in a blender
and return to the pot adding the rum and reserved ham. Adjust seasonings to
taste and simmer for 5 minutes.
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All recipes shown here are taken from the book "Treasures of My
Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited
and may not be used for other than personal use, without permission.