Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Pre-soaked blackeye peas
3 c Water
1 md Onion; chopped
1 sm Green or red pepper; chopped
2 Garlic cloves
-- peeled and chopped
1/2 ts Paprika
1/2 ts Dried thyme; -OR-
1 -Sprig of fresh thyme
1/4 ts Cinnamon
2 Bay leaves
1 tb Tomato puree
1 tb Soy sauce
Chili; to taste
Salt; to taste
1 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"

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