Origins of Black-Eyed Peas
Black-eyed peas (Vigna unguiculata), also known as cowpeas, have West African origins and were brought to the Americas through the transatlantic slave trade. They have been a staple in African, Caribbean, and Southern U.S. cuisine for centuries.
African Roots
• Black-eyed peas were domesticated in West Africa thousands of years ago.
• They were a crucial crop in African agriculture, valued for their hardiness, drought resistance, and nutritional benefits.
• Enslaved Africans carried their food traditions with them, including the use of black-eyed peas in stews, porridges, and fritters.
Introduction to the Americas
• Black-eyed peas arrived in the Southern U.S. in the 17th century, likely brought by enslaved Africans through the Caribbean and South American trade routes.
• Initially used as livestock feed, enslaved people cultivated them as a vital food source due to their high protein content and ability to grow in poor soil conditions.
• They became a staple crop in the South, particularly in Georgia, South Carolina, and Louisiana, where they were incorporated into local diets.
Southern & Soul Food Traditions
Black-eyed peas became a foundational ingredient in Southern cuisine and soul food, often cooked with smoked meats (like ham hocks, bacon, or turkey) for flavor.
Hoppin’ John (New Year’s Tradition)
One of the most famous black-eyed pea dishes is Hoppin’ John, a Southern dish of black-eyed peas, rice, and pork, traditionally eaten on New Year’s Day for good luck and prosperity. This tradition is believed to have originated from Gullah Geechee culture along the coastal Carolinas, where West African foodways remained strong.
Caribbean & South American Influence
• In Jamaica and Trinidad, black-eyed peas are used in dishes like pelau and rice & peas.
• In Brazil, they are a key ingredient in acarajé, a dish of deep-fried black-eyed pea fritters with African roots.
Legacy
Today, black-eyed peas remain a symbol of resilience, prosperity, and African heritage in Southern and African American cooking. Their West African origins and survival through the transatlantic slave trade showcase the deep cultural connections between African and Southern U.S. cuisine.
LeNard's Black Eye Pea with Smoked Turkey Butt Recipe
• 1 pound dried black-eyed peas (soaked overnight or quick-soaked) (Cans) • 2 smoked turkey butts • 1 large onion, chopped • 4 cloves garlic, minced • 2 stalks celery, chopped • 1 bell pepper (any color), chopped | • 1 teaspoon smoked paprika • 1 teaspoon thyme (dried or fresh) • 1 bay leaf • 6 cups chicken or vegetable broth (or water) • Salt and pepper to taste • Optional: hot sauce for serving |
Step One: Prepare the turkey
Place the smoked turkey butts in a large pot or Dutch oven. Add enough water to cover and simmer for 20–30 minutes to release their flavor.
Step Two: Add aromatics
Add the chopped onion, garlic, celery, and bell pepper to the pot. Sauté them in the rendered turkey fat until softened (about 5 minutes).
Step Three: Add the peas and spices
Drain the soaked black-eyed peas and add them to the pot. Stir in the smoked paprika, thyme, and bay leaf.
Step Four: Simmer
Pour in the broth (or water) and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1.5–2 hours, or until the peas are tender. Stir occasionally, and add more liquid if needed.
Step Five: Season
Taste and adjust seasoning with salt, pepper, and hot sauce. Remove the turkey butts, shred the meat, and return it to the pot.
Step Six: Serve
Serve hot, over rice if desired.
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