Alabama Caviar

Wednesday, October 14, 2009

Have you ever gone to a party or reception where the host serves Texas caviar? Or Georgia caviar? Or Tennessee caviar? Or pick-your-Southern-state caviar? It's all based around black-eyed peas, but what you add to it is what makes it different.

Texas' has the jalapeños and cilantro, which makes sense. Tennessee's - according to Southern Living - has corn and picante sauce (which isn't what I think of when it comes to TN). Georgia's has Italian dressing (huh?). Mississippi's includes black beans. So other than the Texas caviar recipe, none of these really sounds 'right' for their place.


I decided to make Alabama caviar, with the things I think of for Alabama. Well, things that would make sense. You know...tomatoes, okra, mayonnaise rather than dressing...

2 cups black eyed peas, cooked and cooled (or you can cheat - me too! - and use canned)
2 tomatoes that have been cored and seeded - dice those
1 medium-size onion (Vidalia is best), chopped
8 pods pickled okra, chopped
1/4 cup mayonnaise
salt and pepper

Combine all ingredients, but add s&p and mayonnaise (you will probably use the whole 1/4 cup but start with about half that and add to your liking) last:

The great thing is that it's a little better the next day, after being in the refrigerator all night. Yum.

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