"free of pests and disease. Root-knot nematodes can be a problem, especially if crops are not rotated. As a nitrogen-fixing legume, fertilization can exclude nitrogen three weeks after germination. The blossom produces nectar plentifully, and large areas can be a source of honey. Because the bloom attracts a variety of pollinators, care must be taken in the application of insecticides to avoid label violations. After planting the pea, it should start to grow after 2–5 days In the Southern United States, eating black-eyed peas or Hoppin' John (a traditional soul food) on New Year's Day is thought to bring prosperity"
"occasions continued in the African American communities of the South. It endured the fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for ""Sunday dinner"". Holidays such as Independence Day and other gatherings often feature this dish. Since the American Civil War, traditional slave foods like fried chicken, watermelon, and chitterlings have suffered"
"and bratwurst with sauerkraut for dinner throughout a single week. Soul food, mostly the same as food eaten by white southerners, developed by southern African slaves, and their free descendants, is popular around the South and among many African-Americans elsewhere. Syncretic cuisines such as Louisiana creole, Cajun, Pennsylvania Dutch, and Tex-Mex are regionally important. Iconic American dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants and domestic innovations. French fries, Mexican dishes such as burritos and tacos, and pasta dishes freely adapted from Italian sources are consumed. Americans generally prefer"
"after the Civil War were officially freed on New Years Day. Other Southern American traditions point to Jews of Ashkenazi and Sephardic ancestry in Southern cities and plantations. In Egypt, black-eyed peas are called ""lobia"". Cooked with onions, garlic, meat, and tomato juice, and served with Egyptian rice with some pastina called ""shaerya"" mixed in, it makes the most famous rice dish in Egypt. In Jordan, Lebanon, and Syria, ""lobya"" or green black-eyed-beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper. In West Africa and the Caribbean, a traditional dish called ""akara"" is"
"examples include George Washington Carver, who created 300 products from peanuts, 118 products from sweet potatoes, and 75 products from pecans; and George Crum, a local legend associates him with the creation of the potato chip in 1853. Soul food is a variety of cuisine popular among African Americans. It is closely related to the cuisine of the Southern United States. The descriptive terminology may have originated in the mid-1960s, when ""soul"" was a common definer used to describe African-American culture (for example, soul music). African Americans were the first peoples in the United States to make fried chicken, along"
"name. At a dinner during Black History Month, an NBC chef, Leslie Calhoun, served fried chicken. The drummer of the Roots, Questlove, was angered by this and thought it both offensive and ignorant. In 2012, Burger King withdrew a commercial which featured Mary J. Blige singing about a crispy chicken wrap due to the racial stereotypes surrounding fried chicken. Fried chicken Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or"
"chicken's crisp exterior with a variety of spices ranging from spicy to savory. Depending on regional market ubiquity, local spice variations may be labeled as distinct from traditional Southern U.S. flavors, or may appear on menus without notation. With access to chickens suitable for frying broadening on a global scale with the advent of industrialized poultry farming, many localities have added their own mark on fried chicken, tweaking recipes to suit local preferences. In the United States, fried chicken has stereotypically been associated with African-Americans. The reasons for this are various. Chicken dishes were popular among slaves before the Civil"
"called ""chè đậu trắng"" (black-eyed peas and sticky rice with coconut milk). In Cyprus and Turkey (börülce salatası), black-eyed peas are eaten with vegetables, oil, salt, and lemon. In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads. ""Hoppin' John"", made of black-eyed peas, rice, and pork, is a traditional dish of Southern United States. Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated in vinaigrette-style dressing and chopped garlic, and served cold. In Brazil's northeastern state of Bahia, especially in the city of Salvador, black-eyed peas are"
"called cook-up rice. The dish comprises rice, black-eyed peas, and other peas and a variety of meats cooked in coconut milk and seasonings. According to tradition, cook-up rice should be the first thing consumed in the New Year for good luck. Cook-up rice is also made as an everyday dish. Black-eyed pea The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot. In the American South there are"
"in the Southern United States, where they were originally called goober peas, since at least the 19th century. The practice of eating boiled peanuts was likely brought by slaves from West Africa, where the related bambara groundnut is a traditional staple crop. In July and August, when the peanut crops would come in, unsold and surplus peanuts would be prepared in a boiling, and extended families and neighbors would gather to share conversation and food. Like a fish fry, peanut boils have been organizing principles for social gatherings. Like okra, fried green tomatoes, black-eyed peas, collard greens and pork barbecue,"
"greens, or poke salad), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler (peach, blackberry, sometimes apple in Kentucky or Appalachia). Other Southern foods include grits, country ham, hushpuppies, beignets, Southern styles of succotash, chicken fried steak, buttermilk biscuits (may be served with butter, jelly, fruit preserves, honey, gravy or sorghum molasses), pimento cheese, boiled or baked sweet potatoes, pit barbecue, fried catfish, fried green tomatoes, bread pudding, okra (principally dredged in cornmeal and fried, but also steamed, stewed, sauteed, or pickled), butter"
"Hoppin' John Hoppin' John, also known as Carolina Peas and Rice, is a peas and rice dish served in the Southern United States. It is made with black-eyed peas (or red cowpeas such as iron and clay peas in the Southeast US) and rice, chopped onion, sliced bacon, and seasoned with salt. In some recipes, instead of bacon, ham hock, fatback, country sausage, or smoked turkey parts are used. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the Low Country of South Carolina and Georgia; black-eyed peas are the norm"
"the slaves. Shauna started working in the chitlin business in the early 1990s. She established the Shauna's Hand Cleaned Pork Chitterlings, selling pork chitterlings online. She was crowned ""The Queen of Chitlins"" by former Congressman Jesse Jackson, Jr. and the name has stuck. Saveur Magazine named Shauna ""the"" source for Chitlins in 2007. Chitlins (or chitterlings) are the small intestines of a pig which are boiled or fried and in the US are historically regarded as southern cuisine, with African American ties to slavery. Anderson developed her own guidelines to cleaning chitlins when she discovered that Maryland Health Department and"
"from Europe; the Southern fondness for fried foods is Scottish, and the old-fashioned Virginian use of ragouts comes from the West Country of England. Black-eyed peas, okra, rice, eggplant, sesame, sorghum, and melons, as well as most spices used in the South, are originally African; a preponderance of slaves imported to Virginia in early years were Igbo from the Bight of Biafra, and down to the present day Southern and Nigerian cuisines have many flavors and elements in common. The South's fondness for a full breakfast derives from the British full breakfast or fry-up. Many Southern foodways, especially in Appalachia,"
"are Scottish or Border meals adapted to the new subtropical climate; pork, once considered informally taboo in Scotland, takes the place of lamb and mutton, and instead of chopped oats, Southerners eat grits, although oatmeal is much more common now than it once was. Parts of the South have other cuisines, though. Creole cuisine is mostly vernacular French, West African and Spanish; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences. A traditional Southern meal is pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip"
"and fried to make a Southern variation on English fish and chips and turtles are turned into stews and soups. Native American tribes of the region such as the Cherokee or Choctaw often cultivated or gathered local plants like pawpaw, maypop and several sorts of squashes and corn as food and spicebush, sassafras as spices, and the aforementioned fruits are still cultivated as food in the South. Maize is to this day found in dishes for breakfast, lunch and dinner in the form of grits, hoecakes, baked cornbread, and spoonbread, and nuts like the hickory, black walnut and pecan are"
"Soul food Soul food is a variety of cuisine originating in the Southeastern United States, and from Native American culture. It is common in areas with a history of slave-based plantations and has maintained popularity among the Black American and American Deep-South communities for centuries. The expression ""soul food"" originated in the mid-1960s, when ""soul"" was a common word used to describe Black American culture. The term ""soul food"" became popular in the 1960s and 1970s in the midst of the Black Power movement. One of the earliest written uses of the term is found in ""The Autobiography of Malcolm"
"the cattle far away from the villages at ""cattle posts,"" and they sent a steady stream of yogurt home on behalf of their fathers. Today, many Black South Africans enjoy drinking sour milk products that are sold in the supermarket, comparable to American buttermilk, yogurt and sour cream. On weekends they, like white South Africans, will have a ""braai"", and the meal usually consists of ""pap and vleis"", which is maize porridge and grilled meat. The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include apples, grapes, mangoes, bananas"
"seen, as in Scotland. Meat is often also pickled or preserved in different brines throughout the winter, most prominently in the harsh climate of Newfoundland. Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other cities with large Italian-American populations, and is often consumed with Italian beef sandwiches. Pickled eggs are common in the Upper Peninsula of Michigan. Pickled herring is available in the Upper Midwest. Pennsylvania Dutch Country has a strong tradition of pickled foods, including chow-chow and red beet eggs. In the Southern United States, pickled okra and watermelon rind are"
"down by that time. In December 2008, former corporate employees Stephen Shaw and Alan Laughlin, along with Steve's brother Jim Shaw, purchased all the rights to the Colorado locations of Black-eyed Pea. The three have begun changing menu items and pushing more advertising. Black-eyed Pea's menu features home-style Southern U.S. cuisine such as fried catfish, chicken fried steak (including a ""Texas Sized"" version that takes up an entire plate), pot roast, mashed potatoes, fried okra, broccoli and rice casserole, corn bread, and rolls. Main entrees are usually ordered with a choice of two vegetables. The signature dish is the namesake"
"style with flour tortillas, grated cheese, pico de gallo, sour cream, and guacamole. Texas has a tradition of southern-style cuisine dating back to the 1830's from settlers and immigrants from the plantation states of the American deep south such as pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke salad), mashed potatoes, cornbread or corn pone, sweet tea, and dessert — pies and cobblers. In Texas, many of these dishes often show the influence of having evolved concurrently with the influence of Ibero- and Mexican- cuisines. Texas is known for"
"Europeans, in the form of hogs and cattle, were kept. Aside from the meat, it was not uncommon for them to eat organ meats such as liver, brains, and intestines. This tradition remains today in hallmark dishes like chitterlings, commonly called chitlins, which are the fried large intestines of hogs; livermush, a common dish in the Carolinas made from hog liver; and pork brains and eggs. The fat of the animals, particularly of hogs, was rendered and used for cooking and frying. Many of the early settlers were taught Southeastern Native American cooking methods. Indigenous peoples of the Great Plains"
"phosphorus and zinc needs. General Tso's chicken General Tso<nowiki>'</nowiki>s chicken ( ) is a sweet deep-fried chicken dish that is served in North American Chinese restaurants (it is also seen with other variants, such as General Tse's chicken). The dish is named after Zuo Zongtang (also romanized ""Tso Tsung-t'ang""), a Qing dynasty statesman and military leader, although there is no recorded connection to him nor is the dish known in Hunan, Zuo's home province. The dish has been associated with Zuo Zongtang (Tso Tsung-t'ang) (1812–1885), a Qing dynasty statesman and military leader from Hunan Province. but Zuo could not have"
"of the US. Traditional breakfast foods include pork sausages or bacon, fried potatoes, eggs, toast, cereals, pancakes (or French toast) and maple syrup, or hot oatmeal. Coffee and tea are both widely consumed in Canada during breakfast. In Costa Rica the most common breakfast is called ""gallo pinto,"" which basically is made up of rice and beans (red or black) previously cooked. Sautéed in a pan with chile, onions, culantro (an herb typical to the region) and bean stock for color. It is accompanied with fried egg, cheese and fried plantain or cooking plantain. Black coffee as well as with"
"watermelons. It is a commonly held stereotype that African Americans love fried chicken, which race and folklore professor Claire Schmidt attributes both to its popularity in Southern cuisine and to a scene from the film ""Birth of a Nation"", in which a rowdy African-American man is seen eating fried chicken in a legislative hall. The stereotype is occasionally portrayed as ""chicken and waffles"". This stereotype has longevity. Studies show that the welfare queen idea has roots in both race and gender. Franklin Gilliam, the author of a public perception experiment on welfare, concludes that: Studies show that the public dramatically"
"beans, and pinto beans. Fried chicken is among the region's best-known exports. It is believed that the Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Pork is an integral part of the cuisine. Stuffed ham is served in Southern Maryland. A traditional holiday get-together featuring whole hog barbecue is known in Virginia and the Carolinas as a ""pig pickin'"". Green beans are often flavored with bacon and salt pork, turnip greens are stewed with pork and served with vinegar, ham biscuits"
"a part of any West African meal. Some commonly eaten vegetables include black-eyed peas, eggplant, pumpkin and other squashes, okra, as well as a staggering variety of both farmed and foraged green leafy vegetables, little known or used outside of the African continent. Baobab leaves, pumpkin leaves, rosella leaves, sweet potato leaves, and cassava leaves (which contain cyanide in their raw state, and are always blanched with boiling water before use to remove the toxins) are just some of the greens that are commonplace in a West African kitchen. Black-eyed peas form the basis for a popular fried snack, the"
"Fried chicken Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken."
"hogs, were kept. When game or livestock was killed, the entire animal was used. Aside from the meat, it was common for them to eat organ meats such as brains, livers, and intestines. This tradition remains today in hallmark dishes like chitterlings (commonly called ""chit'lins""), which are fried small intestines of hogs; livermush (a common dish in the Carolinas made from hog liver); and pork brains and eggs. The fat of the animals, particularly hogs, was rendered and used for cooking and frying. Many of the early European settlers in the South learned Native American cooking methods, and so cultural"
"are a tremendous source of beta carotene and trace minerals, and have come to be classified as an ""anti-diabetic"" food. Recent animal studies have shown that sweet potatoes, if consumed plain and in modest amounts, can stabilize blood sugar levels and lower insulin resistance. Soul food Soul food is a variety of cuisine originating in the Southeastern United States, and from Native American culture. It is common in areas with a history of slave-based plantations and has maintained popularity among the Black American and American Deep-South communities for centuries. The expression ""soul food"" originated in the mid-1960s, when ""soul"" was"
"Frito pie Frito pie is a dish popular in the Southern, Midwestern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (especially Fritos). Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings. In Mexico, a similar type of dish is chilaquiles. The exact origins of the frito pie is not completely clear. It is believed that"
"the hilum of the seed. Black-eyed peas were first introduced to the southern states in the United States and some early varieties had peas squashed closely together in their pods, leading to the other common names of southern pea and crowder-pea. Sesquipedalis in Latin means ""foot and a half long"", and this subspecies which arrived in the United States via Asia is characterised by unusually long pods, leading to the common names of yardlong bean, asparagus bean and Chinese long-bean. There is a large morphological diversity found within the crop, and the growth conditions and grower preferences for each variety"
"low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Coleslaw is also popular, both as a side dish and on a variety of barbecued and fried meats. Apart from it, though, Southern cooking makes little use of cabbage. Chains serving Southern foods—often along with American comfort food—have had great success; many have spread across the country or across the world, while others have chosen to stay in the South. Pit barbecue is popular all over the American South; unlike the rest"