Black-eyed pea

In the Southern United States, eating black-eyed peas or Hoppin' John (a traditional soul food) on New Year's Day is thought to bring prosperity in the new year.[14] The peas are typically cooked with a pork product for flavoring (such as bacon, fatback, ham bones, or hog jowls) and diced onion, and served with a hot chili sauce or a pepper-flavored vinegar. The traditional meal also includes cabbage, collard, turnip, or mustard greens, 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.[15] Cornbread, which represents gold, also often accompanies this meal.[16]

Several legends exist as to the origin of this custom. Two popular explanations for the South's association with peas and good luck dates back to the American Civil War. The first is associated with General William T. Sherman's march of the Union Army to the sea, during which they pillaged the Confederates' 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[17] 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.[18] 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 Years Day.[19][20]

Other Southern American traditions point to Jews of Ashkenazi and Sephardic ancestry in Southern cities and plantations eating the peas.[21]

In Egypt, black-eyed peas called lobia,[23] when cooked with onions, garlic, meat, and tomato juice and served with Egyptian rice with some pastina called shaerya mixed in, make the most famous rice dish in Egypt.

In Jordan, Lebanon, and Syria, 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 within West Africa and the Caribbean, a traditional dish called akara or koose 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.[24]

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 hot and spicy red curry dish, sayur brongkos, or sayur lodeh.

The bean is commonly used across India. In North India, black-eyed peas are called lobia or rongi and cooked like daal, served with boiled rice.[25] In Maharashtra, they are called chawli and made into a curry called chawli amti[26] or chawli usal. In Karnataka they are called alsande kalu and used in the preparation of huli, a popular type of curry.[27] In South Kanara district they are called as lathanay dha beeja and are cooked in spiced coconut paste to make a saucy curry or a dry coconut curry. In Tamil Nadu, they are called karamani or thattapayaru and used in various recipes, including being boiled and made into a salad-like sundal (often during the Ganesh Chaturthi and Navratri festivals).[28] In Andhra Pradesh they are known by the name alasandalu and are used for variety of recipes, most popularly for Vada. In Kerala, they are a part of the Sadhya dish, Olan.

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 Cyprus (φρέσκο λουβί (fresko luvi)), Greece (μαυρομάτικα) and Turkey (börülce salatası), blanched black-eyed peas are eaten as salad with a dressing of olive oil, salt, lemon juice, onions and garlic.[29]

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

North America

"Hoppin' John", made of black-eyed peas or field peas, rice, and pork, is a traditional dish of parts of the 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.[30]

South America

In Brazil's northeastern state of Bahia, especially in the city of Salvador, black-eyed peas (named "feijão fradinho" there) are used in a traditional street food of West African cuisine origin called acarajé. 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 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 Guyana, South America, and Trinidad and Tobago, 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.

Black-eyed pea can assist with further developing absorption for certain individuals because of their fiber content, which can assist with advancing customary solid discharges. It also contain prebiotic fiber, which takes care of the useful microscopic organisms in the intestinal system.[31]

They are a rich source of complex carbohydrates, which require more effort to process than basic carbohydrates. Therefore, individuals who eat them may feel more full, which can help maintain a healthy weight.[32]

There is evidence that consistently eating vegetables can assist with bringing down LDL cholesterol.[33] Bringing down elevated cholesterol can diminish the danger of coronary artery disease.[34]

Black-eyed peas contain a large measure of beta carotene, which the body converts to Vitamin A. In a single serving, it meets a fourth of a typical adults daily Vitamin A requirement. Vitamins A is important for healthy eyes and skin.