Cowpeas were one of the first plants cultivated and domesticated in Africa, thousands of years ago, just like the ancient grain fonio. Also like fonio, cowpeas tolerate low rainfall and poor, sandy soil, making them incredibly important in arid regions like the Sahel. While the majority of cowpeas are still farmed and eaten in Africa, they have spread across the world and become key to specialty dishes in many cultures and countries. Black eyed peas are one of the more popular varieties of the cowpea, and are loved in West Africa, Brazil, and the US.

Hoppin’ John is a popular black eyed pea-based dish eaten in the US. It’s traditionally made to celebrate the New Year, and eaten alongside greens, cornbread, and ham for good luck and prosperity in the coming year. This recipe uses a different type of cowpea – the field pea – which is still used today in certain parts of the Southeastern US, like it was in some of the first historical cookbooks that mention Hoppin’ John and other pea dishes. Specifically, this recipe uses Sea Island Red Peas from Anson Mills – an heirloom pea thought to have died out but revitalized by the company to help preserve old food ways.

These same food ways connect our not so long ago pasts with the present and future, ensuring that we stay connected to our roots by eating these traditional meals and passing them along for years to come. If you can’t find field peas in your area, don’t fret! They are hard to come by outside of certain locations, but Camellia Beans has delicious field peas, and Anson Mills ships their wonderful Sea Island Red Peas, or, you can use black eyed peas, like so many across the diaspora. Enjoy this meal with fonio for a prosperous New Year, or whenever you want a filling, healthy meal!