Bonifay's Down Home Street  Festival

    Sponsored by:

  Search Bonifay Street Festival onYouTube!

Get in line when the Noon Whistle blows, or you'll be missing out on some lip smacking good food!

Free Samplins' of Black Eye Peas and Cornbread!

 History of the BlackEye Pea  

The first black eyed pea was introduced from Africa into the Southern United States as early as the 17th century in Virginia. Most of the black-eyed pea cultivation in the region, however, took firmer hold inFlorida and the Carolinas during the 18th century, reachingVirginia in full force following the American Revolution. The crop would also eventually prove popular inTexas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food.

The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium (211 mg in a 1cup serving), folate (209mcg), and vitamin A (1,305 IU), among other nutrients.

In the South the peas are typically cooked with a pork product for flavoring (such as bacon, ham bones, fatback, or hog jowl), diced onion, and served with a hot chili sauce or pepper-flavored vinegar. Served on New Year day, the traditional meal features collard, turnip, cabbage or mustard greens and ham. The peas since they swell when cooked, symbolize prosperity, the greens symbolize money, the pork, because pigs root forward when foraging, represents positive motion. Cornbread also often accompanies this meal.

 2011 Winners 

 Black-Eye Pea Cook-off

Bank of Bonifay

Thank you to our judges,

Jerry Tabbatt, Eddie Sims

2nd Place Cook-Off Winners

Community South Bank

Blackeye Pea Samplin'