Recipe by Alexandra Emanuelli, alum of the Slow Food University of Gastronomic Sciences

This traditional South Carolina dish dates back to the Antebellum era. It combines Sea Island Red Peas and Carolina Gold Rice—both cataloged in the Slow Food USA Ark of Taste initiative due to their endangered status. Special thanks to Chef Matthew Raiford and the Anson Mills team for providing ingredients and support.

Reezy Peezy Gravy

Ingredients:

200 grams pancetta

1 cup of Sea Island Red Peas

1 bay leaf

1 tablespoon olive oil

1 teaspoon curry powder

½ teaspoon red pepper flakes

½ teaspoon black pepper

½ teaspoon cumin

1 vidalia onion – chopped fine

1 peeled rainbow carrot – small dice

2 stalks of celery – small dice

2 cloves of garlic – minced

4 cups chicken stock

Sea salt to taste

Directions:

The day before, soak the peas in two cups of water for 24 hours in a covered container. Drain before using.

Brown the pancetta in a large saute pan. Remove and reserve. Drain the fat. Warm the olive oil in the saute pan over medium heat, add the spices (curry powder, bay leaf, red pepper flakes, cumin, black pepper) and toast for a few minutes.

Add the onion, carrot, celery, and garlic and sauté until al dente. Add chicken stock and Sea Island Red peas, bring to a boil. Simmer, covered, for one hour.

Spoon half of the cooked mixture into a blender and process until smooth. Return to the pot and cook the entire mixture down until its consistency has thickened, 10 or 15 minutes.

Season to taste with salt. Serve over Carolina Gold Rice. Garnish with chopped pancetta.

Carolina Gold Rice

1 cup Carolina Gold Rice

6 cups water

2 tablespoon butter (unsalted)

1 teaspoon salt

Bring water, butter, and salt to a boil. Add rice, turn to low and cover. Cook for 25 minutes or until the rice has fully absorbed the water and is tender.