Orange Beach, Ala. — (OBA) —  Along the Alabama Gulf Coast, New Year’s Day starts with a plate that is part superstition, part family story. In kitchens across the Gulf Coast, cooks lean on peas, greens, and cornbread, then often add a side of fresh seafood. Each item is chosen with a purpose, meant to invite luck, money, or progress. Over generations, these dishes have grown from humble survival foods into symbols that mark the first meal of the year.

Black-eyed peas simmer low and slow, usually with ham hocks or sausage, and are believed to stand in for coins and prosperity. The peas trace back to West African food traditions and became a staple for enslaved people and poor farmers, eventually becoming a symbol of good fortune when eaten on New Year’s.

Collard, mustard, or turnip greens bring a splash of color and a wish for money in the months ahead, their green leaves linked to paper bills. Pork on the plate symbolizes progress, reflecting how pigs root forward as they forage, and it became common as farmers butchered hogs and celebrated the new year with fresh meat.

Cornbread, often baked in a cast-iron skillet, adds a golden edge that is said to represent wealth. Over time, families paired it with peas and greens on New Year’s Day, creating a comforting trio.

What began as simple farm and fishing fare has grown into a ritual that blends faith, food, and local pride. For many Gulf Coast families, that New Year’s plate is a promise of good fortune and another year rooted firmly in Southern tradition.