Yield: 4 servings
|¾ cup||Pre-soaked blackeye peas|
|1 medium||Onion; chopped|
|1 small||Green or red pepper; chopped|
|2 \N||Garlic cloves peeled and chopped|
|½ teaspoon||Dried thyme; -OR- Sprig of fresh thyme|
|2 \N||Bay leaves|
|1 tablespoon||Tomato puree|
|1 tablespoon||Soy sauce|
|\N \N||Chili; to taste|
|\N \N||Salt; to taste|
|1 \N||Piece of creamed coconut (approximately 1 inch)|
Cover the beans with water and bring to the boil. Add all the ingredients, except the creamed coconut and stir. Simmer for 45 minutes or until the beans are cooked and the liquid is reduced.
Stir in the creamed coconut and adjust the seasoning if necessary.
The stew should be hearty and thick. Carrots or other vegetables can be added to the stew 10 minutes before it is done.
Note: Commercially-made, good quality creamed coconut can be bought in 7 ounce packets. Available in most supermarkets, grocery and health shops, it can be stored for weeks in the refrigerator, to be used in sauces, stews, desserts and drinks.
Rosamund Grant, "Caribbean and African Cooking"