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	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. Ingredients 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 Method 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. Back to Recipes Copyright © 2004 Native Treasures Inc.

	TREASURES OF MY CARIBBEAN KITCHEN

	I have traveled to the USA, Europe and Japan to share our tasty Caribbean style of cooking with chefs from major hotels. While it may not be possible to attend my classes or to finance my trip to your home, you can still learn to create our, spicy, exotic dishes right in your own kitchen. My book 'Treasures of my Caribbean Kitchen' contains many of the recipes that I teach along with my simple step by step instructions on creating them. Once you purchase my book you can call or email me anytime for help with your creations.