2 dozen whelks

½ pound of rice

2 cups of water

2 tablespoons of butter

6 cups of cooking ham, cubed

1 medium sweet pepper, chopped

1 medium onion, chopped

1 clove garlic, chopped

4 oz of tomato sauce

sprig thyme


Boil whelks slightly. Remove from shell; discard tail ends and cut into smalls pieces.  Saute’ ham/smoked turkey, onion, sweet pepper, garlic and thyme in butter.  Add tomato sauce and water.  Add whelks. Cook for 10 minutes.
Add rice and continue cooking on medium heat for 15 to 20 minutes or until rice is cooked.

Recipe from Native Recipes by UVI Cooperative Extension Service 1978



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