![]() ![]() ![]() But like the people who relished it the most in the mid– to late 18th century at Mount Vernon, the black-eyed pea didn’t begin its history on the plantations of Virginia’s Tidewater region, where a scarce few would find their way into the soil near where the cabins of the enslaved once stood. Many see it as uniquely Southern, and it is indeed a deep part of the cuisine and lore of the larger region. The commonly told narrative about it being fodder for livestock and then later a surprisingly palatable food for people obscures an ancient history. To fill in the blanks, take a journey to the SenegambiaĬonsider the black-eyed pea, Vigna unguiculata, a variety of the cowpea. The records are sparse on the foodways of the enslaved at Mount Vernon and colonial Virginia. ![]()
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