IN Guyana, it is a tradition that on an Old Year’s night or Day, a pot of cook-up rice bubbles on the stove in almost every home. This dish ushers in the new year and symbolises the right start.
The cook-up rice is far from ordinary. I prefer mine with all the trimmings: fresh beef, chicken, tripe, pig tail, chicken foot, salted beef, pork, ham, and oxtail, along with black-eyed peas. Most people use the meats they like, and the ingredients can vary, depending on availability. There is no fixed recipe for cook-up rice—whatever is on hand is used to add flavour to the pot.

Cook-up rice pots vary across households. Some like it dry, while others prefer it wet. If stored in the fridge, it often tastes better as time goes on, and it is consumed quickly. It is a tradition in my home, as it is in many others across the country, and people take great pride in preparing this dish.

According to Wikipedia, “Black eye cook-up rice” on Old Year’s Night refers to a traditional Caribbean dish typically made with black-eyed peas and rice, eaten on New Year’s Eve, as a symbol of good luck and prosperity for the coming year. The “black eye” refers to the appearance of the black-eyed peas, and “cook-up rice” is a term for a hearty, one-pot dish made with various ingredients like meat, vegetables, and beans cooked together with rice.

“Key points about this tradition:
Symbolic meaning:
The black-eyed peas are often associated with coins due to their appearance, representing wealth and abundance in the new year.

Caribbean origins:
This tradition is particularly popular in countries like Guyana, Trinidad, and Jamaica, where it is considered a staple on New Year’s Eve.

Variations:
While the core ingredients remain the same, different regions may add unique meats, vegetables, and seasonings to their cook-up rice.”

A proper Guyanese cook-up rice takes preparation. It involves seasoning the chosen meats, grating the coconut from scratch, using a “sit-down” grater and assembling all the ingredients into one pot. Regardless of the time it takes to prepare, the final product is worth it—who doesn’t enjoy a good cook-up rice with all the trimmings of their favourite meats in every spoonful?
In my home, the black-eyed peas are soaked overnight, and the meats are prepared early to marinate properly and ensure a smooth cooking process. I prefer to use a pressure cooker for this dish—it is simple, easy, and fast. Within a few whistles of the pressure cooker, the pot is ready.

One of the wonderful things about cook-up rice is that it tastes better as it sits, much like pepperpot, another all-time favourite among locals throughout the year, especially during the festive season.

The Old Year’s Night cook-up rice is often consumed on New Year’s Day and sometimes on Old Year’s Night itself, continuing the tradition for days after, as is customary in any Guyanese home. Across the country, people are serious about their Old Year’s Night cook-up rice. Meats are sourced in advance and “prepped” specifically for this occasion, making it a big deal—a very big deal, as Guyanese do not joke about it.

A good Guyanese cook-up rice is something extraordinary. It is enjoyed in every household and even among the Guyanese diaspora. There is nothing better than a pot of hot cook-up rice on any given day, but having it to celebrate Old Year’s Night into the new year is a cherished tradition that brings families together in the kitchen and in homes across the country.