Ingredients 8 oz (227g) dried red peas (kidney beans) 1 pt (560 ml) coconut milk 1 lb (454g) brown rice 2 garlic cloves chopped 1 eschallot stalk chopped 1green hot pepper slit open 1 ½  tsp. Salt 1 sprig thyme Prep Time: 3-4 hours Total Time: 1hr 45mins Serves: 6 Directions  1. Soak peas in 1 pt (560 ml) water for 2-4 hours or overnight. 2. Cook in the soaking water with another ½ pt (280ml) water and the coconut milk in a heavy duty pot with a tightly fitted lid for about an hour or until tender. 3. Add the rice and all the seasoning ingredients. 4. Stir well adding ½ -1 pt (280-560 ml) more water if necessary 5. Cover and let simmer for 30 minutes until the rice is tender and the liquid is absorbed. 6. Remove the thyme and pepper before serving. Additional notes: Cook the peas with soaked pig’s tail or salt or corned pork or beef and omit the salt. Use 1 lb (454g) mature peas instead of dried peas Add a few dried pimento berries when cooking the peas together with  a dab of margarine.

Ingredients 6 ounces Cooked mashed black-eye peas 4 ounces Brown Sugar 4 ounces Margarine 4 ounces Flour 1 tsp baking powder 1/4 tsp Vanilla essence Prep Time: 20 Minutes Total Time: 45 mins Yields:90 Directions Sift together flour and baking powder into mixing bowl. Add the other ingredients into the bowl and mix thoroughly until it holds together. Place on a lightly floured board and roll out to 1/8 inches thickness. Cut into shapes with an 11/2-inch cookie cutter. Place on a lightly greased baking sheet and bake at 350 degrees for 20 minutes or until lightly brown.