Black-Eyed Peas
Black-eyed peas, also known as black-eyed beans or cow peas, are among the most nourishing in the legume family. Their name, of course, comes from the prominent black spot on their creamy skin. They are thought to have originated in North Africa, where they have been eaten for centuries.
Black-eyed peas were probably introduced to the New World by Spanish explorers and African slaves, and they have become a much-loved food, especially in the Southern US. They can be found dried, fresh, canned, and frozen. The flavourful peas are used to make soups, salads, fritters, and casseroles; they can also be puréed or sprouted.
In Africa, some of the popular recipes featuring black-eyed peas include akara (fried bean fritters) and moi-moi (steamed bean cake) in Nigeria, Red-Red Stew in Ghana, and Black-eyed Pea Soup in Liberia.
Fonio
Fonio is known as the most nutritious grain on earth.
Millet
Millet is an ancient grain that originates in Asia or Africa, and is an important food staple in Africa. The most popular varieties in Africa are the Pearl Millet and Finger Millet.
The African finger millet, is one of the most nutritious all of the world’s major cereal crops. It is high in starch and its proteins are more easily digested compared to wheat protein. Finger millet also has one of the highest iron content of any grain, third only to amaranth and quinoa.
Millet is very versatile and is used in various ways across the continent. In West Africa, the main food dishes from pearl millet are Tuwo, which is a thick porridge. Across the French-speaking coast of West Africa, the pilaf-style millet is more popular.
Millet is very versatile and is also used to make flatbreads and beers. If you have never tried millet before, and dont know where to start from, take a look at my tutorial on how to make millet. Then once you get the hang of it, try out some of the millet recipes on the blog.
