| Black-eyed peas | |
|---|---|
 Fresh black-eyed peas | |
| Species | Vigna unguiculata(L.)Walp. |
| Cultivar group | Unguiculata |
| Cultivar | Black-eyed peas |
| Origin | West Africa[1] |
| Cultivar group members | lobia |
Theblack-eyed pea orblack-eyed bean[2] is alegume grown around the world for its medium-sized, ediblebean. It is asubspecies of thecowpea, anOld World plantdomesticated inAfrica, and is sometimes simply called a cowpea.
The common commercial variety is called theCalifornia Blackeye; it is pale-colored with a prominent black spot. TheAmerican South has countless varieties, many of themheirloom, that vary in size from the small lady peas to very large ones. The color of the eye may be black, brown, red, pink, or green. All the peas are green when freshly shelled and brown orbuff when dried. A popular variation[3][4] of the black-eyed pea is thepurple hull pea ormud-in-your-eye pea; it is usually green with a prominent purple or pink spot. The currently acceptedbotanical name for the black-eyed pea isVigna unguiculata subsp.unguiculata,[5] although previously it was classified in thegenusPhaseolus.Vigna unguiculata subsp.dekindtiana is the wild relative andVigna unguiculata subsp.sesquipedalis is the relatedasparagus bean. Other beans of somewhat similar appearance, such as thefrijol ojo de cabra (goat's-eye bean) of northernMexico, are sometimes incorrectly called black-eyed peas, and vice versa.
The black-eyed pea originates from WestAfrica and has been cultivated in China and India since prehistoric times.[6] It was grown[7] inVirginia since the 17th century by African slaves[8] who were brought to America along with the indigenous plants from their homelands.[9] The crop would also eventually prove popular inTexas. The planting of crops of black-eyed peas was promoted byGeorge Washington Carver because, as alegume, it addsnitrogen to thesoil and has highnutritional value. Throughout the South, the black-eyed pea is still a widely used ingredient today[10] insoul food andcuisines of the Southern United States.[11] The black-eye pea is cultivated throughout the world.[1]
In non-tropical climates, this heat-loving crop should be sown after all danger of frost has passed and the soil is warm. Seeds sown too early will rot beforegermination. Black-eyed peas are extremelydrought tolerant, so excessive watering should be avoided.[12]
The crop is relatively free ofpests anddisease.Root-knot nematodes can be a problem, especially if crops are notrotated. As anitrogen-fixing legume,fertilization can exclude nitrogen three weeks after germination.
The blossom producesnectar plentifully, and large areas can be a source ofhoney. Because the bloom attracts a variety ofpollinators, care must be taken in the application ofinsecticides to avoidlabel violations.
After planting the pea, it should start to grow after 2–5 days.
In African-AmericanHoodoo, eating black-eyed peas orHoppin' John (a traditionalsoul food) onNew Year's Day is thought to bring prosperity in the new year.[13] The peas are typically cooked with a pork product for flavoring (such asbacon,fatback, ham bones, or hog jowls) and diced onion, and served with a hotchili sauce or a pepper-flavoredvinegar. The traditional meal also includescabbage,collard,turnip, ormustardgreens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.[14]Cornbread, which represents gold, also often accompanies this meal.[15]
Several legends exist as to the origin of this custom. Two popular explanations for the South's association with peas and good luck date back to theAmerican Civil War. The first is associated withGeneral William T. Sherman'smarch of the Union Army to the sea, during which they pillaged theConfederates' food supplies. Stories say peas and salted pork were said to have been left untouched, because of the belief that they were animal food unfit for human consumption. Southerners considered themselves lucky to be left with some supplies to help them survive the winter, and black-eyed peas evolved into a representation of good luck. One challenge to this legend is that General Sherman brought backup supplies with him including three days of animal feed[16] and would have been unlikely to have left even animal feed untouched. In addition, the dates of the first average frost for Atlanta and Savannah, respectively, are November 13 and November 28.[17] As Sherman's march was from November 15 to December 21, 1864, it is improbable, although possible, that the Union Army would have come across standing fields of black-eyed peas as relayed in most versions of the legend. In another Southern tradition, black-eyed peas were a symbol of emancipation for African-Americans who had previously been enslaved, and who after the Civil War were officially freed on New Year's Day.[18][19]
Other Southern American traditions point to Jews of Ashkenazi and Sephardic ancestry in Southern cities and plantations eating the peas.[20]
InEgypt, black-eyed peas are calledlobia.[21] When cooked with onions, garlic, meat and tomato juice, and served with Egyptian rice with somepastina calledshaerya mixed in, they make the most famous rice dish in Egypt.
InJordan,Lebanon, andSyria,lobya or green black-eyed beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper.
In Nigeria and Ghana withinWest Africa and theCaribbean, a traditional dish calledakara orkoose comprises mashed black-eyed peas with added salt, onions and/or peppers. The mixture is then fried. In Nigeria a pudding called 'moin-moin' is made from ground and mixed peas with seasoning as well as some plant proteins before it is steamed. This is served with various carbohydrate-rich foods such as pap, rice or garri.[22]
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The bean is commonly used acrossIndia,Nepal,Pakistan andBangladesh. InHindi, Punjabi and Nepali languages ofNorth India, Pakistan and Nepal, black-eyed peas are calledlobia (लोबीया / ਲੋਬੀਆ) orrongi (रोंगी / ਰੌਁਗੀ). They are cooked likedaal and served with boiled rice.[23][failed verification]
InGujarat, they are calledsuki choli/choli (Gujarati- સુકી ચોળી/ચોળી).
InBengali speaking parts of India (West Bengal) andBangladesh, they are known asborboti kolai (Bengali-বরবটি কলাই).
InOdisha, they are calledjhudanga/jhunga (Odia- ଝୁଡ଼ଙ୍ଗ/ଝୁଙ୍ଗ).
InAssam, they are calledlesera maah (Assamese- লেচৰা মাহ).
InGoa and other Konkani speaking areas of India, lobia/black eyed beans are calledbogdo /chawli (Konkani- बोग्डो/चवळी).
InMaharashtra, they are calledchawli (Marathi- चवळी) and made into a curry calledchawli amti orchawli usal.[24]
InKarnataka, they are calledalsande kalu (Kannada- ಅಲಸಂದೆ ಕಾಳು) and used in the preparation ofhuli, a popular type ofcurry.[25]
In the coastal areas of southern Karnataka likeSouth Kanara district, they are called aslathanay bitt in Tulu language (Tulu- ಲತ್ತಣೆ ಬಿತ್ತ) and are cooked in spiced coconut paste to make a saucy curry or a dry coconut curry.
InTamil Nadu, they are calledkaramani/thattapayaru (Tamil- காரமணி/தட்டப்பயிறு) and used in various recipes, including being boiled and made into a salad-likesundal (often during theGanesh Chaturthi andNavratri festivals).[26]
InAndhra Pradesh andTelangana, they are known by the namebobbarlu/alasandalu kura (Telugu- బొబ్బర్లు/అలసందలు కూర), and are used for variety of recipes, most popularly forVada.
InKerala, they are calledvellapayar (Malayalam-വെളളപയർ) and is a part of theSadhya dish,Olan.
InIndonesia, black-eyed peas are calledkacang tunggak [id] orkacang tolo in the local language. They are commonly used in curry dishes such assambal goreng, a hot and spicy red curry dish,sayur brongkos, orsayur lodeh.
InVietnam, black-eyed peas are used in a sweet dessert calledchè đậu trắng (black-eyed peas andsticky rice withcoconut milk).
InCyprus (φρέσκο λουβί (fresko luvi)),Greece (μαυρομάτικα) andTurkey (börülce salatası), blanched black-eyed peas are eaten as salad with a dressing of olive oil, salt,lemon juice, onions and garlic.[27]
InPortugal, black-eyed peas are served with boiledcod andpotatoes, withtuna, and in salads.
"Hoppin' John", made of black-eyed peas or field peas,rice, andpork, is a traditional dish in parts of the Southern United States.
Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated invinaigrette-style dressing and chopped garlic.[28]
InBrazil's northeastern state ofBahia, especially in the city ofSalvador, black-eyed peas (named "feijão fradinho" there) are used in a traditionalstreet food of West African cuisine origin calledacarajé. The beans are peeled and mashed, and the resulting paste is made into balls and deep-fried indendê.Acarajé is typically served split in half and stuffed withvatapá,caruru, diced green and red tomatoes, friedsun-dried shrimp and homemade hot sauce.
In the northern part ofColombia, they are used to prepare a fritter calledbuñuelo. 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.
InGuyana,South America, andTrinidad and Tobago, it is one of the most popular type of beans cooked with rice, the main one beingred 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 andSuriname), families cook a traditional dish calledcook-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.
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 484 kJ (116 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
20.76 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 3.3 g | ||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 6.5 g | ||||||||||||||||||||||||||||||||||||||||||||||||
0.53 g | |||||||||||||||||||||||||||||||||||||||||||||||||
7.73 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[29] except for potassium, which is estimated based on expert recommendation from theNational Academies.[30] | |||||||||||||||||||||||||||||||||||||||||||||||||
One 100 g serving of cooked black-eyed peas contains 484 kilojoules (116 kilocalories) offood energy and is an excellent source offolate and a good source ofthiamine,iron,magnesium,manganese,phosphorus, andzinc.[31] The legume is also a good source ofdietary fiber (6.5 g per 100 g serving) and contains a moderate amount of numerous other vitamins and minerals (table).
{{cite web}}: CS1 maint: multiple names: authors list (link)Fritters [...] are common [...]. Made from peas in the Dutch Caribbean, they are called cala, and in the French and English Caribbean they are called by their Yoruban name, akkra (or accras). They are most often made from mashed black-eyed peas, spiced with hot peppers, and then deep fried.
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