Spicy Goober Peas Deluxe

Traditional Goober Peas were just raw peanuts water and salt. This is my deluxe version. The term Goober peas originated from the Bantu language word "nguba," which West African slaves used to describe peanuts in the South. They even have a song about eating Goober Peas.
#August2026
Spicy Goober Peas Deluxe
Traditional Goober Peas were just raw peanuts water and salt. This is my deluxe version. The term Goober peas originated from the Bantu language word "nguba," which West African slaves used to describe peanuts in the South. They even have a song about eating Goober Peas.
#August2026
Steps
- 1
Add the broth to a pot with 3 quarts water. Rinse the goobers/peanuts. Add to the pot. Add salt and stir.
- 2
Pour the Cognac in and stir. Let the boiling begin. Put a lid on it preferably with a little hole in it. The Cognac won't evaporate as fast this way, it will spread the Cognacs flavour throughout the Goober Peas.
- 3
Keep a quart of water near so you can add it as needed. You can see the condensation on the lid the broth and Cognac isn't evaporated as fast. So the flavors get infused into the Goober Peas.
- 4
After 2 hours I added 3 quarts of water. I added another tablespoon of salt. 2 tablespoons of crushed red pepper flakes. Through absorption and evaporation I added 3 quarts of water more plus salt to taste. Serve hot or very warm, I hope you enjoy!!!
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