Texas Locavore

Peas can be confusing. We use the word, “pea,” to describe two distinct species: One originated in Asia and yields both those familiar little green globes and edible pods like snowpeas. The other came from Africa and gives us the bitty oblong morsels so often dried for storage. That second species, called Vigna unguiculata in Latin, is the one pictured above. Like the other species (just in case you weren’t already confused), its edible seeds, pictured, grow in long pods. To further confuse, its various varieties, in various regions around the country, have various names: Besides cowpeas, they go by black-eyed peas, cream peas, crowder peas, and more.  They’re associated with the South, where growing temperatures are suitably warm - and where they first entered the States, brought here by slaves. Their most famous role is in Hoppin’ John, though in West Africa they’re also skinned and ground, then formed into creamy cakes. They’re an important crop for Texas, where of course they’re an essential ingredient in Texas Caviar, which folks in New York City call “pickled black-eyed peas” (bless their hearts). My favorite preparation is simply boiled or steamed with a side of chili sauce - another Southern delicacy for another day.