Black-Eyed Peas
Akkra
(Senegalese black-eyed pea fritters)
These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as akra, acra, accra, acrat and acarajé. Read more »
Hoppin' John
(American rice and black-eyed peas)
Hoppin' John is an old Southern dish, especially popular in South Carolina. No one really knows how it came by its name, but its culinary roots seem to stretch back to Africa. It is traditionally eaten as part of a New Year's Day meal, as black-eyed peas supposedly bring good luck. For maximum luck, eat Hoppin' John immediately after midnight along with a side of greens. Read more »
Kunde
(Kenyan black-eyed peas and tomatoes)
In Kenya this eponymous stew is a popular way to cook kunde, Swahili for black-eyed peas. Served over rice, it makes often makes a full meal. Read more »
