John Myers
Black-eyed peas are enjoying increasing popularity in this country. But what is in the exotic legumes, how can they be processed in culinary terms and what does their name actually mean? Below you will find everything you need to know!
Cowpea and its name
A quick glance at the kidney-shaped cowpea solves the mystery of its name. Because: This legume, originally from Africa, changes color depending on the degree of ripeness. The seeds can be white, yellow, red, brown, or black – hence their alternative name black-eyed bean. However, the umbilicus of the seeds always remains white and shines like an eye.
Good to know: Due to the conspicuously curved pods in which the seeds are located, the cowpea has another name: snake bean. Another alternative name: cow bean.
The cowpea in the kitchen
These small seeds appear inconspicuous, but hide great potential for pleasure. Their delicate nutty taste, which is reminiscent of young broad beans or wax beans, harmonises with countless foods and can therefore be used endlessly in culinary terms. As is customary in Asia, enjoy cowpeas in a hot curry, as a salad or in soups. Or, as is customary in West Africa, enjoy patties made from crushed cowpea paste at home.
In the US, boiled cowpeas are part of a well-known Southern dish called “Hoppin John,” a hearty meal of fried rice and salt pork. In regional cuisine, baked black-eyed peas are also often served as an accompaniment to fish meat. In South America, legumes are the basis of the popular street food Acarejé, made from peeled, mashed and fried black-eyed peas. As you can see, this legume tastes good in many forms. Let yourself be inspired!
That’s in the cowpea
With over twenty percent protein, cowpeas are an excellent source of protein. Professional athletes and athletic connoisseurs in particular should therefore enjoy the legumes more often. Finally, protein helps increase muscle mass and promotes strong bones.
Important: For safe consumption, cowpeas, which are mainly available as dry beans in this country, must be soaked, like mung beans. The rule here is: preferably overnight.
