COOKED ECLIPSE AND GROUND PROVISIONS

This Bajan old-time recipe is also known as “Sop Biscuits” and is just as delicious and economical as it has been for decades.

What You’ll Need

1 pack Eclipse Original, Wheat or Tri-Grain crackers

2 tablespoons fresh Herbs, or Herb Seasoning Mix (Chives, Sweet Marjoram, Parsley, Thyme, Basil), chopped

2 tablespoons Butter

1 cup Water

Salt, to taste

¼ Scotch Bonnet Pepper, if desired

Vegetables, as desired (e.g. potatoes, sweet potatoes, yam, squash, pumpkin, carrots, okra, cabbage, onion, etc.)

Boil your desired vegetables in water until about half to three-quarter way cooked
Soak Eclipse crackers in salted water for about 2 minutes to soften. Remove from water and gently squeeze out excess water
Butter crackers and add the fresh chopped herbs or herb seasoning mix, scotch bonnet pepper between the crackers
Place the buttered, seasoned crackers over the vegetables being cooked, to steam crackers for about 3 minutes, until the biscuits become soft and swollen, but not too mushy.
Serve hot
Enjoy!