You might be dancing to the sounds of the Black Eyed Peas on the floor at your New Year’s Eve bash, but the tradition in Southern black culture of eating black-eyed peas on New Year’s Day is a fun little lesson in culinary history.

According to a story in the San Francisco Chronicle, there is an old Southern custom of serving black-eyed peas, collard greens, and ham or some part of the hog on New Year’s Eve or New Year’s Day. During slavery, it became an African American tradition and the custom continued after emancipation, when New Year’s Day was also called Emancipation Day.

Considering the historical significance of this year’s election and Barack Obama’s upcoming inauguration, I saw it fit to share this recipe with readers, who may want to carry this Southern tradition into the modern day.

There’s certainly much to celebrate this season, and I hope we’re all in for a great and prosperous New Year!

Adapted from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, by Marcus Samuelsson

1 scallion, trimmed and sliced

Combine the peas with four cups of water in a large saucepan and simmer, uncovered for 45 minutes, or until tender. Add water as needed. Drain and set aside.

Melt butter in a deep pot over medium heat. Add onion, tomatoes and chile, and saute until the onion is translucent, about 10 minutes. Add garlic, ginger, chili powder and coconut milk and bring to a simmer. Stir in the turmeric and stock and bring to a simmer, then reduce the heat to low and simmer, uncovered until sauce thickens, about 15 minutes.

Add the peas and salt and simmer until most of the liquid is absorbed, about 10 minutes.

Stir in the cilantro and scallion, and serve.