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Vegan Southern Black-eyed Peas Recipes - Yahoo Recipe Search
YummlySouthern Skillet Black-eyed Peas With Quick Buttery Biscuits With Olive Oil, Onion, Green Bell Pepper, Collard Greens, Garlic, Cumin, Chili Powder, Canela, Cayenne Pepper, Sea Salt, Black Eyed Peas, Tomato Sauce, Gluten-free Soy Sauce, Brown Sugar, Apple Cider Vinegar, Biscuits, Butter, All PurposeFood52Black-eyed peas are one of the most well-traveled legumes. They’ve made appearances in Brazil and Africa, but their most storied landing was in the southern part of America. I imagine that it was in some church basement in Mound Bayou, Mississippi, where my foremother first encountered them. I came to love them at seven years old, when my grandmother braised them with smoked turkey and onion, then poured them, piping hot, over some sweet cornbread. Since then, I’ve been fascinated with the ways that people of the diaspora have transformed the black-eyed pea. One of the most popular applications is in the black-eyed pea fritter, also known as accara or accarajé, which are Yoruba in origin but enjoyed worldwide. This recipe is my adaptation of the accara, passed down to me with the southern influence from my ancestors. It’s my way of reconciliation on a plate; although I may never know by name my African ancestors, their stories live on through me and in my cooking.
