Black Eyed Peas

Although black eyed peas did not origniate in Africa, it would appear that way seeing as though they became popular during slavery times. The slave trade brought black eyed peas over to the Americas.

Black-eyed peas subsequently became popular throughout the West Indies and the American south and thus became a regular fixture in southern cuisine and soul food. However another reason black eyed peas is so popular and why I chose it for this blgo is because of its relevance to George Washington Carver. George Washington Carver was the first African American graduate from Iowa State University and he was a big promoter of black eyed peas. Carver encouraged the propagation of black-eyed peas not only for their auspicious effects on the soil, but also for their nutritional benefits for mankind. Black-eyes peas are a good sources of calcium, folate, iron, potassium and fiber. Their namesake was derived from the black spot that rests in the center of the tan colored body of the pea.

Recipe and Preparation:

1 pound black-eyed peas

4 cups water1 medium onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup cubed ham (option substitutes: 2 polish sausages, 2 hot sausage links, or bacon)

1/4 teaspoon dried red pepper (optional)

Pick and wash the black-eyed peas. Place them in a slow cooker or, if you wish to cook them on the top of the stove, a large Dutch over. Combine with salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. Simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours. Serves 6 to 8.