Black-eyed pea

This article is about the vegetable. For the American hip-hop group, see Black Eyed Peas.

Black-eyed pea
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Fabales
Family:	Fabaceae
Genus:	Vigna
Species:	V. unguiculata
Subspecies:	V. u. unguiculata
Trinomial name
Vigna unguiculata unguiculata

The black-eyed pea, also called black-eyed bean, blackeye, lobiya or chawli, is a subspecies of the cowpea, grown for its medium-sized edible bean, pale-colored with a prominent black spot. Its currently accepted botanical name is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the "Frijol ojo de cabra" ("Goat's eye bean") of Northern Mexico are sometimes incorrectly called "black eyed peas" and vice versa.

History

Originally cultivated in Asia, and still grown for food in many countries there including India, as well as in Africa, the black-eyed pea was introduced into the West Indies and from there to the U.S. Southern states, where it is still often used in soul food and Southern U.S. cuisine. The crop was promoted by George Washington Carver, both for its nutritional value and because, as a legume, it added nitrogen to the soil.

Culture

The heat-loving crop is seeded after the danger of frost is past and the soil is warm. Sandy loam is preferred, but at least the soil should be well-drained, as the plants cannot stand excessive water. They are also known as a drought-tolerant crop.

The crop is relatively free of pests and disease. Root-knot nematodes can be a problem, especially if crops are not rotated. As a nitrogen fixing legume, fertilization can exclude nitrogen.

The blossoms are heavy nectar producers and significant areas can be a source of honey. Because the bloom attracts a variety of pollinators care must be taken in the application of insecticides to avoid label violations.

Traditional use

On New Year's Day in the American South, black eyed peas are traditionally eaten. In some parts of the South they are part of a traditional dish called "Hoppin' John", made of peas cooked with rice, pork (such as hog jowls, fatback, neckbone, or hock), and seasonings. Residents of other parts of the South may eat them simply with fatback, or with a hot chili sauce. It is supposed to bring good luck and also financial enrichment. The peas stand for the coins, while collard or mustard greens that are served with hoppin' john symbolize paper money. Corn bread also usually accompanies this meal.

These traditions date back to the U.S Civil War, especially in areas ravaged by General Sherman. Sherman's troops, among other commanders, would typically strip the countryside of all food and livestock and destroy what they couldn't carry away. At that time, northerners considered "field peas" as they called them, and corn only fit for animal fodder, and as a result didn't steal or destroy them. This mistake allowed many southerners to survive on these humble foods.

Rice and peas is a popular dish in the Caribbean islands, particularly in Jamaica.

Black-eyed peas are an excellent source of Calcium (211mg in a 1 cup serving), Folate (209mcg), and Vitamin A (1,305 IU).

References

• ITIS 27018
• [1] USDA, ARS, National Genetic Resources Program. Germplasm Resources Information Network - (GRIN) Online Database . National Germplasm Resources Laboratory, Beltsville, Maryland. (16 July 2005)

• [2] Porcher Michel H. et al. 1995 - 2020, Sorting Vigna Names. Multilingual Multiscript Plant Name Database (M.M.P.N.D) - A Work in Progress. School of Agriculture and Food Systems. Faculty of Land & Food Resources. The University of Melbourne. Australia. (2005).