A popular New Year’s Eve or (Old Years) tradition in Trinidad and Tobago is to make a pelau with black eyed peas. This practice originated in West Africa where black eyed peas were considered lucky, and in more recent times the peas have become associated with pennies. This dish is popular in several parts of the New World including South Carolina where it is called Hoppin’ John, and Cartagena, Colombia where it is known as Arroz de Fríjol Cabecita Negra.

Ubcke Clyde from Paramin shares his family recipe for a traditional black eys peas pelau;