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.