I'm not sure if eating black eyed peas and rice on Old Years (New Years Eve) makes you lucky, but for as long as I could remember we have been having this meal on this day; if any other day for the whole year. The origin also seems lost in time, but I believe that it may have come from the African slaves. I noticed that it is also a tradition in the United States because they prepare a dish called "Hoppin' John" in a similar way. Maybe someone from America could verify it for me. I don't know where else this is done, but I will be glad to know if there are other countries that celebrate the New Year by preparing this dish. Anyway, to ring in the New Year try our trini style black eyed peas and rice recipe.
BLACK EYED PEAS AND RICE
2 cups black eyed peas, dried
½ lb chicken or beef, chopped and seasoned (you can also use ham)
1 bouillon cube
2 cups water
2 tbsp cooking oil (coconut oil preferably)
1 tsp salt
1 small onion
2 cloves garlic
1 small pimento
1 small red pepper (optional)
1 sprig parsley, chopped
1 sprig thyme, chopped
1 cup rice, cooked
Pressure cook the peas (peas may also be soaked overnight and cooked)
Cut up and season the chicken
Heat the oil and saute the onion, garlic, pimento, pepper, parsley and thyme.
Add the meat and a little water and cook until tender.
Add the black eyed peas to the chicken.
Add the bouillon cube and simmer the cooked black eyed peas for about 5 - 7 minutes.
