Originally posted on Afroculinaria:
I am honored to share this guest blog post on The Weiser Kitchen! It’s Rosh Hoshanah time! Here’s a great recipe for black eyed pea hummus. Here’s an excerpt to whet your appetite:
” Black-eyed peas are a traditional Rosh Hashanah food. Lubiya or rubiya are included in the ancient Talmudic menu (including dates, gourds, beets, pomegranate, and the head of a sheep), that enumerates foods that are eaten for a good omen in the year to come. Unlike the Southern custom of eating black-eyed peas for luck and for “change” (all puns intended), the Jewish version uses the fertile multiplicity of this arid-environment plant to suggest the increasing of merit and mitzvoth in the year to come by punning the name of the food.
For me, an African-American Southerner who happens to also be a practicing Jew, the inclusion of black-eyed peas in the Rosh Hashanah “seder” of…
View original 136 more words