Hoppin John
Collard Greens
Cornbread
Stewed Okra and Tomatoes
1/4 lb. smoked bacon
1 yellow onion; sliced
1 (28oz) can whole peeled tomatoes
1 tsp freshly ground black pepper
1/2 tsp Worcestershire sauce
hot sauce; to taste
2 pounds okra; sliced
Cook bacon in a large pot, cooking until most of the fat has rendered and the bacon is starting to crisp. Add onion in with bacon and saute over medium heat until translucent. Stir in the okra and cook for a few minutes without browning. Pour in the juice from the tomatoes and then squish them into a pulp with your hands. Add the Worcestershire hot sauce, salt and pepper. Reduce the heat and simmer 15 minutes, stirring occasionally until the okra’s bright green color begins to fade.
Cornbread
2 cups organic medium grind yellow cornmeal
1 tsp salt
1 tblsp honey
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
2 whole eggs; beaten
1 cup creamed corn
2 tbsp vegetable oil
Preheat oven to 425 F with a 10 or 12 inch cast-iron skillet into the oven with the 2 tbsp oil placed insied.
In one bowl, wik together the cornmeal, salt, baking powder, and baking soda. In another bowl, combine the buttermilk, eggs, and honey and creamed corn. Pour the wet ingredients into the cornmeal mixture and stir briefyly to combine.
Pour the batter into the skillet. Bake for about 20 minutes, until the cornbread is golden brown.
Hoppin John
1 tbsp olive oil
1 ham hock
1 sweet yellow onion; chopped
1/2 cup green pepper; chopped
1 tbsp garlic; chopped
1 lb. dried black-eyed peas, soaked overnight
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
3 tbsp green onion; chopped
3 cups cooked rice
In a large soup pot, heat the oil over medium high heat and sweat the onion, green pepper, and garlic for about 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and ham hock. Bring the liquid to a boil, and then reduce the heat to a simmer. Cook until the peas are tender and starting to become creamy, about 1 hour, stirring occasionally. Adjust seasonings, and garnish with green onions. Serve over rice.
Collard Greens
1 qt water
1 1/2 lbs smoked turkey legs or ham hocks
2 lbs collard greens; stemmed and chopped
1 tsp salt or 1 Tbsp Braggs Liquid Aminos
1 tsp honey
2 Tbsp apple cider vinegar (or pepper vinegar)
Make a broth by boiling the turkey legs or ham hocks in a large soup pot for about 10 minutes. Make sure the collards are squeeky clean. You should have 2 pounds of greens once they are stemmed. Add the greens, salt (or Braggs) and honey, reduce the heat to low, cover, and simmer gently for 45 minutes until the greens are tender. Taste and season with additional salt, if needed.
Filed under: Cooking Class Recipes | Tagged: African inspired cuisine, black history month, Cooking Class, Cornbread, Creamed Corn, Earth Fare, hoppin john, Soul Food, Stewed Okra and Tomatoes, vegetarian soul food
