It was first domesticated in West Africa, botanists tell us. A couple of years ago I posted on black-eyed peas in the central Mexican state of Guanajuato , suggesting that they were a trace of African presence in the State. Thanks to comments which have been trickling in for the past couple of years and further reading, it seems clear that the history of black-eyed peas in Spanish America, particularly Mexico, is much more complex than in the Anglo parts of the Caribbean and what is now the United States. In Anglo regions, Africans are the clear candidates. Judith Carney, in The Shadow of Slavery , quotes a number of English commentators from the eighteenth century who expressed surprise at this bean, novel to them, and suggested it came with slavery In Mexico, it seems likely that the black-eyed pea, which had spread widely in the Old World following its domestication though not to northern Europe was brought independently from three continents. What follows is taken from the comments, and just lightly edited. From what I can find, the earliest mention of them [in Anglo regions] is Jamaica in , more than years after the galleons across the Pacific started. I suppose them going by a Mayan ish word could suggest very early consumption. Both of my parents are from the highlands of Jalisco where Black Eye Peas are also consumed… but for various reasons.
How to Make Black-Eyed Peas Mexican Style
Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve. All Rights Reserved.
Mexican Black Eyed Peas and Greens
Mexican Black Eyed Peas and Greens- hearty black eyed peas are infused with Mexican-inspired spices and served with healthy greens for good luck and fortune in the new year! Happy almost New Year! The idea is that the black eyed peas are supposed to bring you good luck and the greens will bring good fortune. But I love me some black eyed peas and greens so I willingly participate in the southern tradition. In the past I made my peas and greens pretty basic but last year I decided to switch it up by adding some peppers and spices for a Mexican-inspired version.
The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea , an Old World plant domesticated in Africa, and is sometimes simply called a cowpea. The common commercial variety is called the California Blackeye ; it is pale-colored with a prominent black spot. The American South has countless varieties, many of them heirloom , 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 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. Vigna unguiculata subsp.