This pancocojams post showcases a YouTube sound file of Cannonball Adderley's Jazz tune "Hoppin' John".
Information about Cannonball Adderley is included in this post along with information about the tune "Hoppin John".
The content of this post is presented for cultural, entertainment, and aesthetic purposes.
All copyrights remain with their owners.
Thanks to Nat Adderley for composing "Hoppin John" and thanks to Cannonball Adderley and all of the other members of his bands. Thanks to all those who are quoted in this post and thanks to the publisher of this sound file on YouTube.
**** INFORMATION ABOUT CANNONBALL ADDERLEY From https://en.wikipedia.org/wiki/Cannonball_Adderley "Julian Edwin "Cannonball" Adderley
(September 15, 1928 – August 8, 1975) was an American jazz alto saxophonist of
the hard bop era of the 1950s and 1960s.[2][3][4]
Adderley is remembered for his 1966 soul jazz single
"Mercy, Mercy, Mercy",[5] written by Joe Zawinul and also a major
crossover hit on the pop charts (it was covered by the Buckinghams). He worked
with trumpeter Miles Davis, on his own 1958 Somethin' Else album, and on the
seminal Davis records Milestones (1958) and Kind of Blue (1959). He was the
elder brother of jazz trumpeter Nat Adderley, a longtime member of his band.[6]
[...]
Songs made famous by Adderley and his bands include
"This Here" (written by Bobby Timmons), "The Jive Samba",
"Work Song" (written by Nat Adderley), "Mercy, Mercy,
Mercy" (written by Joe Zawinul) and "Walk Tall" (written by
Zawinul, Marrow, and Rein). A cover version of Pops Staples' "Why (Am I
Treated So Bad)?" also entered the charts. His instrumental "Sack o'
Woe" was arranged by Herbie Mann on their debut album."...
**** INFORMATION ABOUT THE ORIGINAL CANNONBALL ADDERLEY ALBUM THAT INCLUDED THE TUNE "HOPPIN' JOHN" From https://en.wikipedia.org/wiki/Cannonball_Enroute "Cannonball Enroute is an album by the jazz saxophonist
Cannonball Adderley, released on the Mercury label, featuring performances with
Nat Adderley, Junior Mance, Sam Jones, and Jimmy Cobb.[1] The album was
recorded in 1957 but would only be released in 1961.[2]
The Allmusic review by Scott Yanow awarded the album 3 stars
and states "Cannonball Adderley's Mercury albums (most of which, like this
LP, are long out-of-print) find the youthful altoist trying to unsuccessfully
keep his quintet with brother Nat together. Despite the powerful bop-oriented
music they consistently recorded, the band would break up in a year, only to
regroup with great success in 1959."[3]
Track listing
All compositions by Nat Adderley except as indicated
"A Foggy Day" (George Gershwin, Ira Gershwin) -
3:49
"Hoppin' John" - 4:37
"18th Century Ballroom" (Nat Adderley, Ray Bryant)
- 3:55
"That Funky Train" - 5:51
"Lover Man (Oh, Where Can You Be?)" (Jimmy Davis,
Roger "Ram" Ramirez, Jimmy Sherman) - 3:56
"The Way You Look Tonight" (Dorothy Fields, Jerome
Kern) - 4:27
Recorded at Capitol Studios in New York City on February 7
(tracks 1-3 & 5), February 8 (tracks 7 & 8), February 11 (track 4), and
March 6 (track 6), 1957.
Personnel
Cannonball Adderley - alto saxophone
Nat Adderley – cornet
Junior Mance - piano
Sam Jones - bass
Jimmy Cobb - drums
Technical
Marvin Glick - album design"...
**** INFORMATION ABOUT THE TERM "HOPPIN' JOHN" From https://www.seriouseats.com/2014/12/southern-hoppin-john-new-years-tradition.html "The Historic Problem With Hoppin' John" written by Robert Moss, Published: December 24, 2014 Last Updated: December 22, 2020 ""Hoppin' John" [is] A savory blend of rice and black-eyed peas, it's served alongside collard greens as the traditional New Year's Day meal in the South and, increasingly, in other parts of the country. Eating those two dishes will ensure prosperity in the new year, and the collards represent greenbacks and the black-eyed peas coins. Or so they say."... -snip- The pancocojams post https://pancocojams.blogspot.com/2021/01/two-article-excerpts-about-hoppin-john.htmlcontains more information about the history of the Southern African American cuisine known as "Hoppin John".
This pancocojams post presents information about the Southern African American cuisine that is known as "Hoppin' John". The focus of this post is on the history of "Hoppin' John and its association with New Years Day.
The content of this post is presented for historical and cultural purposes.
**** INFORMATION ABOUT "HOPPIN JOHN" Excerpt #1 From https://www.seriouseats.com/2014/12/southern-hoppin-john-new-years-tradition.html "The Historic Problem With Hoppin' John" written by Robert Moss, Published: December 24, 2014 Last Updated: December 22, 2020 "New Year's Day is approaching, which means we need to have a
little talk about Hoppin' John. A savory blend of rice and black-eyed peas,
it's served alongside collard greens as the traditional New Year's Day meal in
the South and, increasingly, in other parts of the country. Eating those two
dishes will ensure prosperity in the new year, and the collards represent
greenbacks and the black-eyed peas coins. Or so they say.
For a long time, if offered a plate of collards and Hoppin'
John on New Years, I would have been inclined to say, "keep the
change," for I never understood why anyone made a fuss over a mushy mound
of rice and black-eyed peas.
My own initial effort at making the dish began with a can of
black-eyed peas and store-brand white rice and ended up in the garbage. Later,
seeing the error of my ways, I tried starting with dried black-eyed peas,
cooking them in homemade chicken stock and goosing them with onions, garlic,
and a parade of herbs in a futile attempt to impose flavor on a fundamentally
mild dish.
Hoppin' John is the textbook example of how hard it can be
to recreate the traditional dishes of the antebellum Southern kitchen, and it's
not just a matter of recipe or technique. You can dig up old 19th century
"receipts" (as they were called back then), follow them to the
letter, and still end up mystified that anyone could ever have loved such
stuff, much less decided it was an iconic Southern dish.
The problem with once-great iconic food often comes down to
ingredients: A key element of the dish either is no longer anymore or, more
frequently, is widely available but in a greatly debased form. In the case of
Hoppin' John, modern versions can come up short because every single one of its
ingredients are but pale shadows of their former selves.
A Rice and Bean Dish
In The Carolina Rice Kitchen: The African Connection (1992),
the late culinary historian Karen Hess dug deep into the roots of Hoppin' John,
which she categorized as one of the "bean pilaus of the African
diaspora." Pilau (or, as it is often spelled, perlo or purloo) was the
signature dish of the Carolina rice lands. Related to the Turkish pilaf and the
Spanish paella, it consists of rice that is washed and pre-soaked then simmered
in a flavored broth until the liquid is almost fully absorbed and each grain
stands out separate and distinct.
In classic Carolina pilaus, chicken or shrimp were often
cooked in the pot along with the rice. When the broth was flavored with bacon
and peas or beans incorporated, it became the dish known as Hoppin' John. That
technique of cooking rice and beans together was African in origin, and it
spread to every part of the Americas that had a significant African presence.
Each location developed its own distinctive rice and bean dishes—the Moros y
Cristianos of Cuba (made with black beans), the Pois et Riz Collé of Louisiana
(made with red beans), and the Hoppin' John of the South Carolina Lowcountry.
The original ingredients of Hoppin' John are simple: one
pound of bacon, one pint of peas, and one pint of rice. The earliest appearance
in print seems to be in Sarah Rutledge's The Carolina Housewife (1847), and
it's important to note that everything was cooked together in the same pot:
First put on the peas, and when half boiled, add the bacon.
When the peas are well boiled, throw in the rice, which must first be washed
and gravelled. When the rice has been boiling half an hour, take the pot off
the fire and put it on coals to steam, as in boiling rice alone.
The last instruction reflects the traditional Carolina way
of making rice, isn't quite like most people make it today. Rather than cooking
it 20 minutes until all the water was absorbed, cooks boiled it in a large
amount of salted water until the grains had become swollen. Then the excess
water was drained off and the pot was left on the ashes to allow to
"soak"—that is, to essentially steam over low heat till each of the
snowy white grains stood dry and perfectly separate and distinct.
Also key is the kind of peas used, for early Hoppin' John
recipes call not for black-eyed peas but "red peas" or "cow
peas." In 1895, visitors from all over the country sampled Hopping John at
the Atlanta Exposition. An article in the Cleveland Leader captured a northern
housekeeper's reaction to it. "I tried to make the dish once . . . and it
was squishy and messy and unlovely to look upon. Then I ate the Southern one.
It was delightful. The grains of rice and the peas stood apart, yet together,
as it were, the purplish peas colored the rice to their own hue, and the whole
was seasoned satisfactorily with savory bacon." That purplish hue is a
hallmark of Hoppin' John made with old-fashioned peas.
As for the origin of the dish's name, I can't put it any
better than Karen Hess did in The Carolina Rice Kitchen: "Most of the
proposed origins are demeaning to African-Americans, representing pop etymology
of a low order." Some of these proposed origins, I would add, are
demeaning to human intelligence in general, like the notion that it comes from
"Hop in, John," supposedly an obscure South Carolina way of inviting
a guest to come eat. It's obscure because nobody in South Carolina actually
says that. (Such explanations belong to the school of food etymology that the
Oxford English Dictionary has termed "an absurd conjecture suggested
merely by the sound of the word" and I like to call "just making sh-t* up.")
The most commonly accepted explanation is that Hoppin' John
is a corruption of the French phrase pois à pigeon, meaning "pigeon
peas." Hess discounts that etymology, advancing her own contention that it
comes via a long, circuitous route from the combination of kachang, a Malay
word for peas, and bhat, the Hindi word for cooked rice, but I find that no
more satisfying than any of the others. Lacking any supporting evidence, we
might be best off to just say we don't know where it came from and leave it at
that."....
-snip- *This word is fully spelled out in that article.
**** Excerpt #2 From https://en.wikipedia.org/wiki/Hoppin%27_John#:~:text=Hoppin'%20John%2C%20also%20known%20as,sliced%20bacon%2C%20seasoned%20with%20salt. "Hoppin' John, also known as Carolina peas and rice, is a
peas and rice dish served in the Southern United States. It is made with
black-eyed peas (or red cowpeas such as iron and clay peas in the Southeast US)
and rice, chopped onion, and sliced bacon, seasoned with salt.[1] Some recipes
use ham hock, fatback, country sausage, or smoked turkey parts instead of
bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed
peas, field peas are used in the South Carolina Lowcountry and coastal Georgia;
black-eyed peas are the norm elsewhere.
In the southern United States, eating Hoppin' John on New
Year's Day is thought to bring a prosperous year filled with luck.[2][3] The
peas are symbolic of pennies or coins, and a coin is sometimes added to the pot
or left under the dinner bowls.[4] Collard greens, mustard greens, turnip
greens, chard, kale, cabbage and similar leafy green vegetables served along
with this dish are supposed to further add to the wealth, since they are the
color of American currency.[5] Another traditional food, cornbread, can also be
served to represent wealth, being the color of gold. On the day after New
Year's Day, leftover "Hoppin' John" is called "Skippin'
Jenny" and further demonstrates one's frugality, bringing a hope for an
even better chance of prosperity in the New Year.[6]
Etymology
The Oxford English Dictionary's first reference to the dish
is from Frederick Law Olmsted's 19th century travelogue, A Journey in the
Seaboard Slave States (1861).[7] However, a recipe for "Hopping John"
in The Carolina Housewife by Sarah Rutledge,[8] which was published in 1847, is
also cited as the earliest reference.[9] An even earlier source is
Recollections of a Southern Matron,[10] which mentions "Hopping John"
(defined, in a note, as "bacon and rice") as early as 1838.[11] The
origins of the name are uncertain; one possibility is that the name is a
corruption of the Haitian Creole term for black-eyed peas: pois pigeons
(pronounced [pwapiˈʒɔ̃]), or "pigeon peas" in English.
History
Hoppin' John was originally a Lowcountry food before
spreading to the entire population of the South. Hoppin' John may have evolved
from rice and bean mixtures that were the subsistence of enslaved West Africans
en route to the Americas.[12] Hoppin' John has been further traced to similar
foods in West Africa,[9] in particular the Senegalese dish thiebou niebe.[13]
One tradition common in the United States is that each
person at the meal should leave three peas on their plate to ensure that the
New Year will be filled with luck, fortune and romance. Another tradition holds
that counting the number of peas in a serving predicts the amount of luck (or
wealth) that the diner will have in the coming year. On Sapelo Island in the
community of Hog Hammock, Geechee red peas are used instead of black-eyed peas.
Sea Island red peas are similar.[14]”….
**** Thanks for visiting pancocojams.
Visitor comments are welcome.
**** Excerpt #2 From https://en.wikipedia.org/wiki/Hoppin%27_John#:~:text=Hoppin'%20John%2C%20also%20known%20as,sliced%20bacon%2C%20seasoned%20with%20salt. "Hoppin' John, also known as Carolina peas and rice, is a
peas and rice dish served in the Southern United States. It is made with
black-eyed peas (or red cowpeas such as iron and clay peas in the Southeast US)
and rice, chopped onion, and sliced bacon, seasoned with salt.[1] Some recipes
use ham hock, fatback, country sausage, or smoked turkey parts instead of
bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed
peas, field peas are used in the South Carolina Lowcountry and coastal Georgia;
black-eyed peas are the norm elsewhere.
In the southern United States, eating Hoppin' John on New
Year's Day is thought to bring a prosperous year filled with luck.[2][3] The
peas are symbolic of pennies or coins, and a coin is sometimes added to the pot
or left under the dinner bowls.[4] Collard greens, mustard greens, turnip
greens, chard, kale, cabbage and similar leafy green vegetables served along
with this dish are supposed to further add to the wealth, since they are the
color of American currency.[5] Another traditional food, cornbread, can also be
served to represent wealth, being the color of gold. On the day after New
Year's Day, leftover "Hoppin' John" is called "Skippin'
Jenny" and further demonstrates one's frugality, bringing a hope for an
even better chance of prosperity in the New Year.[6]
Etymology
The Oxford English Dictionary's first reference to the dish
is from Frederick Law Olmsted's 19th century travelogue, A Journey in the
Seaboard Slave States (1861).[7] However, a recipe for "Hopping John"
in The Carolina Housewife by Sarah Rutledge,[8] which was published in 1847, is
also cited as the earliest reference.[9] An even earlier source is
Recollections of a Southern Matron,[10] which mentions "Hopping John"
(defined, in a note, as "bacon and rice") as early as 1838.[11] The
origins of the name are uncertain; one possibility is that the name is a
corruption of the Haitian Creole term for black-eyed peas: pois pigeons
(pronounced [pwapiˈʒɔ̃]), or "pigeon peas" in English.
History
Hoppin' John was originally a Lowcountry food before
spreading to the entire population of the South. Hoppin' John may have evolved
from rice and bean mixtures that were the subsistence of enslaved West Africans
en route to the Americas.[12] Hoppin' John has been further traced to similar
foods in West Africa,[9] in particular the Senegalese dish thiebou niebe.[13]
One tradition common in the United States is that each
person at the meal should leave three peas on their plate to ensure that the
New Year will be filled with luck, fortune and romance. Another tradition holds
that counting the number of peas in a serving predicts the amount of luck (or
wealth) that the diner will have in the coming year. On Sapelo Island in the
community of Hog Hammock, Geechee red peas are used instead of black-eyed peas.
Sea Island red peas are similar.[14]”….
This pancocojams post features two article excerpts and comments about the Nation Of Islam tradition of baking and selling "bean pies".
This post also showcases two videos about Nation Of Islam's bean pies. A 1970s sound file by Kool & The Gang of their song " is also showcased in this post.
The content of this post is presented for historical, cultural, etymological purposes.
All copyrights remain with their owners.
Thanks to all those who are quoted in this post. Thanks also to the producers of the YouTube videos that are included in this post.
The Nation of Islam's iconic dessert is still around, if you know where to look.
By Mike Sula, Novemeber 18, 2013
..."Made from cooked, mashed, small navy beans, the bean pie is the iconic food of black Muslims everywhere, but locating one in Chicago in recent years has been a hit-or-miss proposition. That's surprising given the zeal Elijah Muhammad, the Nation's leader for 41 years, had for navy beans. "Eat food that Allah (God) has prescribed for us," he wrote in How to Eat to Live, a two-volume dietary guide for followers of the Nation, whose main points are repeated with the circularity of an industrial-sized mixer: "Even take little things such as beans. Allah (God) says that the little navy bean will make you live, just eat them. He said to me that even milk and bread would make us live. Just eat bread and milk—it is the best food. He said that a diet of navy beans would give us a life span of one hundred and forty years. Yet we cannot live ½ that length of time eating everything that the Christian table has set for us.
In some ways Muhammad's Nation of Islam diet was ahead of its time. He advocated eating unprocessed foods and mostly vegetables (definitely not pork) in moderation. On the other hand, it's an extreme form of moderation. He advised eating just one meal per day, or every other day if you were strong, or—for those who could work up to it—once every 72 hours...
Though in How to Eat to Live he never precisely says why, Muhammad lists most legumes—lima beans, field peas, black-eyed peas, speckled peas, red peas, and brown peas—as among the divinely prohibited. The navy bean was the sole exception....
These rules, he wrote, came directly from the mouth of Wallace Fard Muhammad, who the protege asserted came to Detroit from Mecca to found the Nation of Islam (and then mysteriously disappeared en route to Chicago in 1934). And with him came the recipe for bean pie, according to Lance Shabazz, an archivist and historian of the Nation who says that the theory of the bean pie emerging as a substitute for sweet potato pie might have some validity. Elijah Muhammad doesn't mention bean pie, but he's pretty clear about sweet potatoes: "Sweet potatoes were never good for any human to eat. They are good for hogs, but not for you." (That might have been a tough sell for African-Americans new to the Nation. Sweet potato pie, which originated in the south, was likely the mingling of the cooking of African slaves, who knew yams, and their European masters, who knew pie crust. It is enshrined in the soul food canon.)
In any case, Lance Shabazz says Fard Muhammad bestowed the first recipe for bean pie upon Elijah Muhammad and his wife, Clara, in the 30s in Detroit, though none of this is precisely stated in How to Eat to Live either.
But bean pie is in fact a convincing substitute for sweet potato pie...If nobody tipped you off to the fact that you were eating pie made from mashed navy beans, you could be forgiven for thinking it was sweet potato or pumpkin pie.
Bean pie wasn't the only Nation of Islam dish made with the miraculous navy bean—there was bean soup and bean bread—but it was certainly the most iconic, not just in Chicago but in any other city with a Nation of Islam presence.
In Chicago it used to be that you could reliably pick up a bean pie on the street—along with the latest issue of the Final Call—from a fastidiously dressed male member of the Nation of Islam, who might proffer, "Bean pie, my brother?"...
The late Lana Shabazz, operator of a renowned bakery in New York City, was probably the Nation's most famous bean pie maker. She cooked for Elijah Muhammad and Muhammad Ali—and in 1979 she authored the cookbook Cooking for the Champ. In Chicago there were at least three Nation of Islam bakeries on the south side at one time, most notably the Shabazz Bakery on 71st near Saint Lawrence...
The bakeries where she worked are gone now, but independent bean pie makers still come and go. "Things change really fast in the bean pie world, it seems," says Peter Engler, who has made a study of bean pies over the years. When he first came across one in the early 70s it was at the Hyde Park Co-op. "I saw these stacks of pies. I'm pretty sure these were the Shabazz pies. I bought one and I think I was surprised that it was sweet. It was just like a pumpkin pie. I'd buy one every now and then." Later, in the 90s, Engler bought pies from the now defunct Original Bean Pie Bakery for his coworkers in the molecular immunology lab at the University of Chicago.
In 2008, as Engler was preparing to give a talk about the bean pie at a Greater Midwest Foodways Alliance symposium, he realized how hard it had become to find one. A number of independent bakeries had gone out of business, and Muhammad University's Supreme Bean Pie had just gone back into production after a mysterious absence. With some difficulty he managed to get a half-dozen pies delivered to the conference through a semiofficial bean pie courier.
It still isn't easy to find them....
So where does one get a bean pie these days? Of course, you can always make your own; recipes and YouTube tutorials abound on the Internet."...
-snip-
The video given as Example #1 below includes an interview from a son of the Honorable Elijah Muhammad which provides more information about how Lana Shabazz originated the Nation of Islam's bean pie.
****
From https://marielacampbellphotography.wordpress.com/2012/08/08/sweet-bean-pie-from-the-nation-of-islam/ "SWEET BEAN PIE !! FROM THE NATION OF ISLAM Posted by Mariela Campbell Photography on August 8, 2012
...."The Bean Pie was ….Born in the Nation of Islam.. a religious black nationalist and social reform movement formed in the 1930’s, and led by Elijah Muhammad. Elijah Muhammad wrote a book called “How to Eat to Live” , where he detailed healthy eating guidelines, to improve and prolong life. The Bean Pie is made of Navy Beans, with basic core ingredients, such as sugar, butter, milk, vanilla, cinnamon and nutmeg. Bakers will add their own touch of flavors such as cloves, ginger and more.
The thought of Bean and Pie put together is hard to digest in ones train of thought, let alone to taste 🙂 Well I am a brave one! I took my first bite nine years ago , with the thought in mind on how quickly I will be spitting this out ….. & of course to my surprise I was overwhelmed by the sweet smooth taste. I learnt that it can be eaten warm, cold or hot… I prefer nice and chilled 🙂
Now the downside to the bean Pie is that it is NOT mass produced, and you really need to find a reliable producer/baker.Because its not cool when we are needing that bean Pie Fix and not being able to find it anywhere …. our supplier is a good 35 mins away, so we make that trip worthwhile, to find that sometimes they are closed grrrrr frustrating it is!!..lol …the other option is to look out for community followers who sell bean pies for fundraising….they are normally dressed in suits 🙂 . I have made my own and definitely need practice 🙂."
-snip-
All of these ellipses (...) except for the first one and the last one were given in that article.
That article continues with that writer's recipe for bean pies. I haven't tried that recipe (or any other recipe for bean pies), but a number of commenters to this article tried that recipe and wrote that their pies were quite good.
I have tasted bean pies (in Newark, New Jersey and in Pittsburgh, Pennsylvania. And agree with the author and the commenters that bean pies are Delicious. They have a taste all their own, but remind me of sweet potato pies (and sweet potato pies taste are almost like pumpkin pies). Perhaps because I'm African American, I'm much more familiar with sweet potato pies than pumpkin pies. I didn't taste pumpkin pies until I attended a predominately White college in East Orange, New Jersey (near Newark). Of these types of pies, my preference is sweet potato pies, closely followed by bean pies, with pumpkin pies coming a far distance third.
-snip-
Here are two comments from this featured article:
Anonymous says:
October 19, 2014 at 10:03 am
"This is not the “Original Bean Pie Recipe “ of the Nation of Islam. The sugar and flour are wrong, plus there are four “key” flavors that goes into the pie."...
-snip-
This comment includes an email to use if readers want the "original" Nation Of Islam recipe.
**
jazzjune10 says:
August 15, 2015 at 4:32 pm
"I use this recipe, but I mix my ingredients in a food processor. I feel that this method better blends the ingredients and gives the filling a really smooth consistency. So far, every pie has been a winner. Also, make sure to use evaporated milk. Half of the water is removed from evaporated milk, which may contribute to the pie’s creamy/custard quality."
****
SHOWCASE VIDEOS
Example #1: "Bean Pie My Brotha?"
Hassanah Thomas, Uploaded on Oct 27, 2009
Bean Pie is an authentic American Muslim experience! Hailing from the Blackamerican Muslim community, Bean Pie has taken on iconic proportions. It has been the butt of many jokes, and dare we say, may even have been a catalyst for the proliferation of the Islamic faith, as we have come to learn while filming this documentary that many connoisseurs of this delectable confection have been introduced to Islam and have developed deep affections toward the Muslim community.
So please, watch and learn and see if you don't get a hankering for some Bean Pie!
-snip-
"Bean pie my brother" (or "my sister") is the usual way that on the street Nation Of Islam vendors try to interest people walking or in cars to buy a bean pie. These same suit wearing, bow tied men would also be hawking the Nation Of Islam's newspaper "The Final Call".
The street vendor call beginning at .05 of this video:
"Bean pies. Costumed beans... The best in the city. Make you say "Ooh wah diddie. Come on get it. Let's be wit it."
-snip-
At 3:16 in this video that vendor is identified as Bro. Michael Williams from Philadelphia, Pennsylvania> That sub-topic for that segment is whether the beans in bean pies cause those eating them to fart. Bro Williams enjoys his play on words when he says that some people eat bean pie all of the time and they have a "funky good time".
Interview from 1:17 to 2:06 with Mr. Jabir Muhammad [on screen caption: "Son of Elijah Muhammad, Made the bean pie a household name."]
This segment begins with Mr. Muhammad correcting the information that a man shared on camera that bean pies came from the Middle East.
Jabir Muhammad: "No that's not true. This pie was originated up in New York City by a sister named Lana Shabazz as far as I know that's the history goes back. She was also the cook for Muhammad Ali, the fighter and the trainer. She was his main cook. Next I heard it got to my sister Ethel Sharif Muhammad.
I started making the bean pie and was putting it on the shelves of different grocery stores that would accept it. But first I had to introduce the bean pie to the public where they would accept the taste. So I didn't tell them it was bean pie. I named it after the bakery in which I was managing. It was "South Park Bakery" so I called it "South Park Special".
*****
Example #2: The Bean Pie: An American Muslim Icon
3TU, Uploaded on Dec 10, 2011
****
ADDENDUM: BOW TIES BEAN PIES WHITING H&G
Ronald Bell, Published on Mar 16, 2015
KOOL BABY BROTHA BAND
-snip-
"Whiting H&G" refers to a type of fish. I'm not sure what the H&G stand for.
