Sauté Black Eyed Peas With Garlic And Chandon Beni

Sauté Black Eyed Peas With Garlic And Chandon Beni

With the new year less than two weeks away, it’s time to start thinking about every Trinidadian’s good luck charm, black eyed peas. Traditionally eaten in almost every Trini household at the beginning of the year, it is said to bring good luck and prosperity to those who make it.

Most are used to a black eyed peas ‘cook-up’ and while that’s delicious we decided to dive into a lesser-known, but still tasty dish, ghugni (pronounced goog-knee). It’s basically peas sautéed with lots of savoury, good stuff. Be adventurous and try a new recipe for new year’s (it can be your resolution!).

GHUGNI

Yields: 6 Servings

Total Time: 1 hr 55 mins

INGREDIENTS
  • 1 pound dried black eyed peas 
  • 1 tablespoon salt 
  • 3 garlic cloves, grated 
  • 1 medium onion, chopped  
  • 2 pimentos, finely chopped 
  • 3 tablespoons ground green seasoning 
  • 2 tablespoons oil
DIRECTIONS
  1. Boil peas in salted water until cooked through but, not soft, about 1 hour and 30 minutes.
  2. Drain water and set aside.
  3. In a large pot on medium-high heat, add oil.
  4. Then, add garlic, onion and pimentos. Sauté for 2 to 3 minutes but, do not brown the ingredients.
  5. Add ground green seasoning. Sauté ground green seasoning with onion, garlic and pimentos; let simmer for 3 minutes.
  6. Add black eyed peas, mix, ensuring all the peas are coated with seasonings. Then leave to simmer for 5 to 10 minutes.
  7. Serve with sada roti or enjoy by itself.