Dry Black-Eyed Peas Soaking
Herbert Raney Jr's 2025 NY Day Black Eyed Peas
Shonna McDaniel's New Year's Day 2025 Dinner
Black Eyed Peas, Black Rice, Yams, Greens, Cornbread
My New Year's 2025 MENU started with sharing my dishes."
Black Eyed Peas and Beef Sausage
As New Year's Eve approaches, various traditions and customs dominate celebrations worldwide. In Black culture, particularly within African American communities, one such tradition stands out for its deep historical roots and symbolic meaning: the serving and eating of black-eyed peas. This custom is not just about a meal but is a profound expression of hope, resilience, and the aspiration for prosperity in the coming year.
The tradition of eating black-eyed peas for luck and prosperity dates back to the era of the Civil War. During tumultuous times, black-eyed peas were considered more of a humble food for livestock. However, they became a symbol of survival and resilience for enslaved Africans and, later, freed African Americans. The peas were one of the few nourishing foods available during these challenging periods, and thus, they became a symbol of good fortune.
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Akara (Accara): Nigerian and West African Black-Eyed Pea Fritters
The black-eyed pea is more than just a legume with its distinctive black spot. It's imbued with layers of symbolism. The peas represent coins or wealth; consuming them is believed to bring financial prosperity. Often, they are cooked with greens, which symbolize money, and served with cornbread, representing gold. This meal becomes a symbolic wish for a prosperous and lucky new year.
Over the years, the tradition of eating black-eyed peas has transcended beyond its origins. Many African American families consider it a culinary custom on New Year's Day. This practice is a nod to the past and a hopeful look towards the future. It's a tradition passed down through generations, keeping the history alive and connecting the present to the ancestral roots.
Today, black-eyed peas are featured in various New Year's dishes, creatively adapted to modern culinary practices while still holding their cultural significance. From Hoppin' John to black-eyed pea salads and dips, these recipes have become a staple at New Year's celebrations in many Black households.
Repost: Dabney & Co. - Cocktail Bar and Lounge, 344 North Rose Street, Kalamazoo, Michigan 49007
At Dabney & Co., this tradition is celebrated with a modern twist in the form of Black-Eyed Pea Hummus, part of the New Year's Eve celebration "All Gold Everything." This dish nods to the cultural heritage and presents a contemporary and flavorful take on the classic legume. As guests enjoy this unique hummus, they partake in a custom steeped in history and meaning, offering a sense of continuity, hope, and expectation for good fortune and prosperity in the coming year. At Dabney & Co., it's more than just a celebration; it's an experience that honors the legacy of strength and optimism that continues to thrive in Black culture.
Nigerian Akara Recipe
Akara (Accara) are tasty, deep-fried, Nigerian black-eyed pea fritters that are also quite popular in West Africa.
Prep Time 5hours hrs
Cook Time 30minutes mins
Total Time 5hours hrs 30minutes mins
Course: Breakfast, Brunch, Dinner, Lunch, Main Course Cuisine: Indian, Nigerian, West African
2 scotch bonnet/ habanero peppers (optional)
Instructions
First, skin the beans. Soak them in water for 3 minutes. After about 3 minutes, the skins should start wrinkling a bit. Place the beans in a food processor with just enough water to cover them. Pulse the food processor about 5-6 times to agitate the beans. This process breaks the beans up and separates the skins. Be careful. Some water might splash out of the processor while pulsing the beans.
Pour the skinned beans into a bowl. Rinse several times to separate the beans from the skins, draining the skins with the water with each rinse. The skins should come off quickly because the skins are lighter and should float to the top.
Once the beans are clean, soak them in water for at least 4 hours or overnight.
After the beans have soaked, drain the water they have been soaking in and rinse them again.
Grind the scotch bonnet peppers to a rough paste using a mortar, pestle, or food processor, then set them aside.
Blend the beans and the onions with 1/2 a cup of water until completely smooth. The texture should be similar to that of a thick muffin batter.
Heat up oil for deep frying in a pan up to 375°F while preparing the batter.
Add the salt, bullion, and scotch bonnet peppers to the bean batter, mixing continuously for five minutes to incorporate air into the batter.
With a large spoon, drop the batter a spoonful at a time into the hot oil to fry. Fry for 3-5 minutes on each side until it is golden brown on both sides. Take out the frying oil and place it into a colander or on paper towels to drain.
Serve hot!
