Kwanzaa is an annual holiday from December 26 through January 1. During the weeklong celebration, families and friends come together in fellowship to share meaningful dialogue on how to incorporate the Seven Principles of Kwanzaa, known as Nguzo Saba, in daily life, and to reflect on our ancestors. Try Chef Jackie Page’s excellent recipe for Black Eyed Peas and Rice at your feasting table.
About Chef Jackie Page
Page’s journey into the culinary world is an unorthodox one. Although she knew her way around a kitchen, she didn’t graduate from culinary school until she was 47 years old. Since graduating, she has become one of Pittsburgh’s sought-after culinary experts. Moreover, she represents Pennsylvania on a national level at the Great American Seafood Cookoff, which is held annually in New Orleans. She’s shared this black eyed peas and rice recipe for her Kwanzaa table, and it has all the hallmarks of her cooking, the warmth, the attention to detail, and the hefty portions.
Black Eyed Peas and Rice
Description
You’ll fall in love with this recipe.
Ingredients
- 2 cans of blacks eyes peas drained
- 2 carrots peeled and diced
- 1 cup of rice
- 3 cups vegetable broth
- 1 tbls salt
- 1 tsp pepper
Instructions
- Place all ingredients in a heavy-bottomed pot and cook according to rice cooking instructions.
For an extra special feast, add more of Chef Jackie’s dishes to your table:
Read the full Kwanzaa story here!
Recipe by Chef Jackie Page / Story by Briana White / Photography by Scott Goldsmith
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