Charlotte Jenkins' recipe for boiled peanuts appears in her cookbook, "Gullah Cuisine: By Land and By Sea." The finger food is an excellent starter to set out before serving other dishes found in the book, such as stuffed flounder or wild rabbit stew.


2 pounds green, uncooked peanuts in the shell

1 quart water

3 tablespoon Gullah Seasoning (see recipe)

2 tablespoon salt


In a strainer, wash peanuts in cold water until clean. In a 3-gallon pot, combine water, Gullah Seasoning and salt, and bring to a boil. Add peanuts and cover. Reduce heat to low and simmer for 2 to 3 hours, adding water as needed.

To check doneness, open a shell and test. Peanuts can be served al dente or soft. Once cooked, take the pot off the heat, remove lid and allow peanuts to soak for one hour. Drain and serve. Cool to room temperature, cover and refrigerate. In a sealed container, peanuts will keep in the refrigerator for up to a week or in the freezer for several months.


1/4 cup celery salt

1/4 cup paprika

1/4 cup granulated garlic

1/4 cup granulated onion

1/4 cup black pepper

2 teaspoon ground bay leaf

2 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon mace

1 teaspoon dry mustard

1 teaspoon salt


Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place, or in the freezer for up to a year.