Chef’s Corner

Chef J. Ponder

Chef J. Ponder

Chef J. Ponder. Photo credit: prince_akeem/Instagram

A traditional southern meal that will remind you of back home.”

Southern Style Black-Eyed Peas

Course: Dinner
Cuisine: Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Serving Size: 68


  • 2 cup dried black-eyed peas (4 cups cooked)
  • 1 tbsp. oil
  • 1 tsp. cumin powder
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. turmeric
  • 1 tsp. cumin powder
  • 1 tsp. chili powder
  • 1 tbsp. coriander powder
  • 1 can tomatoes, diced
  • 1 cup of coconut milk
  • 1 smoked Turkey wing
  • 1 spring of cilantro


  1. Rinse and pick through the black-eyed peas. Soak overnight.
  2. Bring to a boil, reduce to a simmer.
  3. Cook smoked turkey wing until tender for 30-45 minutes.
  4. Drain soaked beans and add to pot with turkey stock while the beans are cooking.
  5. Heat oil in a large saucepan over medium-high heat.
  6. Add the cumin powder and fry. Stir for 5-10 seconds or until the seasoning blooms.
  7. Reduce the heat to medium and add the yellow onion.
  8. Fry until transparent then add the garlic and ginger. Fry until soft.
  9. Add spice powders and fry.
  10. Stir for a minute or until aroma is released.
  11. Add the canned tomato (reserve juice) and raise heat to medium-high.
  12. Simmer and stir occasionally. Crush the tomatoes with the back of your fork until you get a thick sauce.
  13. Add coconut milk and salt to taste.
  14. Simmer for a couple of minutes or until the sauce reaches the consistency that you like.
  15. Add black-eyed peas.
  16. Serve with fresh chopped cilantro sprinkled on top and saffron rice.

Photo credit, StockImageFactory/

To learn more about Chef J. Ponder, you can visit his website and follow him on Facebook @ChefJacobyPonder and Instagram @chefjponder.