BLACK-EYED PEA[VIGNA UNGUICULATA]

Listing description

The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.

The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot. In the American South there are countless varieties, many of them heirloom, that vary in size from the small lady peas to very large ones, as may be seen in the state and municipal farmers' markets.

Detailed description

 The color of the eye may be black, brown, red, pink or green. All the peas are green when freshly shelled and brown or buff when dried. A popular variation of the black-eyed pea is the purple hull pea; it is usually green with a prominent purple or pink spot. The currently accepted botanical name for the black-eyed pea is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the frijol ojo de cabra (goat's eye bean) of northern Mexico, are sometimes incorrectly called black-eyed peas, and vice versa.

Culinary uses worldwide

"Hoppin' John", made of black-eyed peas, rice, and pork, is a traditional dish of Southern United States.

Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated in vinaigrette-style dressing and chopped garlic, and served cold.^[9]

In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads.

In Egypt, black-eyed peas are called lobia. Cooked with onions, garlic, meat, and tomato juice, and served with Egyptian rice with some pastina called shaerya mixed in, it makes the most famous rice dish in Egypt.

In Vietnam, black-eyed peas are used in a sweet dessert called chè đậu trắng (black-eyed peas and sticky rice with coconut milk).

In Greece, Turkey (börülce salatası), and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, and lemon.^[10] In Syria, Jordan and Lebanon, lobya or green black-eyed-beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper.

In the northern part of Colombia, they are used to prepare a fritter called buñuelo. The beans are immersed in water for a few hours to loosen their skins and soften them. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added, which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal.

In North India, black-eyed peas are called lobia or rongi and cooked like daal, served with boiled rice.^[11] In Maharashtra they are called chawli (pronounced chau-lee) and made into a curry called chawli amti^[12] or chawli usal. In Karnataka they are called alsande kalu and used in the preparation of huli, a popular type of curry.^[13] In Tamil Nadu they are called karamani and used in various recipes, including being boiled and made into a salad-like sundal (often during the Ganesh Chaturthi and Navratri festivals).^[14]

They are called lobia in Pakistan.

In West Africa and the Caribbean, a traditional dish called akara is made of mashed black-eyed peas to which is added salt, onions and/or peppers. The mixture is then fried.^[15]

In Trinidad and Tobago, Guyana, South America, it is one of the most popular type of beans cooked with rice, the main one being red kidney beans, also referred to as red beans. It is also cooked as a snack or appetizer on its own. On New Year's Eve (referred to as Old Year's Night in Guyana and Suriname), families cook a traditional dish called cook-up rice. The dish comprises rice, black-eyed peas, and other peas and a variety of meats cooked in coconut milk and seasonings. According to tradition, cook-up rice should be the first thing consumed in the New Year for good luck. Cook-up rice is also made as an everyday dish.

In Brazil's northeastern state of Bahia, especially in the city of Salvador, black-eyed peas are used in a traditional street food of Nigerian origin called akara. The beans are peeled and mashed, and the resulting paste is made into balls and deep fried in dendê. Acarajé is typically served split in half and stuffed with vatapá, caruru, diced green and red tomatoes, fried sun-dried shrimp and homemade hot sauce.

In Indonesia, black-eyed peas are called kacang tunggak or kacang tolo in the local language. They are commonly used in curry dishes such as sambal goreng, a kind of hot and spicy red curry dish, sayur brongkos, or sayur lodeh.

PRICE

$6/KG OR $2.72/IB

For more information:

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