I am thinking about a black eyed peas pelau. With Old Years upon us that only means one thing for me; a black eyed peas recipe for good luck in the New Year. Some moons ago I did the usual black eyed peas and rice; a recipe that has long traditions in our country and and goes as far as Louisiana but of course it is called Hoppin' John. So different name, same meal; give or take a few seasonings local to each region and some chadon beni lol!

This year I decided to end with a dish that would also begin the New Year. Black Eyed Peas Pelau could be called another Trini take on the black eyed peas and rice tradition. It tastes just as good and I think sometimes begs to go together with a few spoons of coleslaw at the side. I might even concur that the sorrel kuchela would be an able bodied companion to this as well.

Anyhow I'll be short since I lost a lot of time posting because the site was down for sometime and I'm now getting things back in order. So here's black eyed peas pelau. Enjoy 🙂

Black Eyed Peas Pelau

1 lb blackeye peas, soaked over night
2 1/2 cups rice, washed
1 1/2 lb chicken, seasoned with green seasoning and marinated
2 tbsp sugar
2 tbsp oil
1 stalk celery, chopped
1 carrot, diced
salt to taste
2 pimento peppers, chopped
3 tbsp coconut powder
water

Soak peas overnight, boil for 15 – 20 minutes. Set aside.

Season and marinate chicken.

A Satisfying Red Beans and Rice

Note: For a faster marinade add a little rum with the green seasoning. It works!

Heat oil add sugar. When the sugar bubbles and looks golden brown add chicken.
Stir to coat evenly. Let cook for 5 minutes.

Add peas, rice, carrot, pimento and celery. Stir

Then add coconut powder and about 2 cups of water.
Let simmer over a low fire until rice is cooked.Stir occasionally.

Note: You may have to add a little water while the rice cooks.

Adjust salt to taste. Serve hot.

So, here's to ringing in the New Year hope you all enjoyed all the recipes this 2013. I look forward to posting more for the coming year. What will it bring? I anticipate lots of fun, breaking new ground and of course making even more friends on this cooking journey.

Even though I didn't do an anniversary post, this year makes it 6 years my wife and I have been posting all these delicious recipes. So before I go I just want to thank all my fans, well wishers, contributors and of course my inspirers; those who have been there when the going was tough. I thank you from the bottom of my heart.

Wishing you all a bright and very prosperous Trini Cooking New Year.

Ah Gone 🙂

Black Eyed Peas Pelau

Course Rice Dishes

Cuisine Caribbean, creole

Prep Time 30

Cook Time 30

Total Time 1

Author Felix (Simply Trini Cooking)

Ingredients

1 lb. blackeye peas soaked over night
2 1/2 cups rice washed
1 1/2 lb. chicken seasoned with green seasoning and marinated
2 tbsp. sugar
2 tbsp. coconut oil
1 stalk celery chopped
1 carrot diced
Salt to taste
2 pimento peppers chopped
3 tbsp. coconut powder

Spaghetti and Meatballs Trinistyle

Instructions

Soak peas overnight, boil for 15 – 20 minutes. Set aside.
Season and marinate chicken. [Note: For a faster marinade add a little rum with the green seasoning. It works!]
Heat oil add sugar. When the sugar bubbles and looks golden brown add chicken. Stir to coat evenly. Let cook for 5 minutes.
Add peas, rice, carrot, pimento and celery. Stir Then add coconut powder and about 2 cups of water. Let simmer over a low fire until rice is cooked.Stir occasionally. [ Note: You may have to add a little water while the rice cooks.]
Adjust salt to taste. Serve hot.