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Black-eye Peas Soup


recipe photo

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.


1 1/2 cups black eye peas soaked in water overnight
10 ozs. ham cut into cubes
2 medium onions chopped
1 tbsp. sugar
2 tomatoes peeled and chopped
2 1/2 cups coconut milk
1/2 oz. Each fresh thyme, basil and marjoram
1/4 tsp Scotch Bonnet pepper minced
1/2 cup rum
1 tbsp. vegetable oil
1 bay leaf
Salt to taste


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.