Amaka Black Eyed Beans

The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.

Used to make Moi-moi and akara in West Africa and Brazil.  But there are so many other uses!

In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads.  In Vietnam, black-eyed peas are used in a sweet dessert called chè đậu trắng (black-eyed peas and sticky rice with coconut milk).

In Greece, Turkey and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, and lemon.[7] in Syria, Jordan and Lebanon Lobya or green black-eyed-beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper.

In the northern part of Colombia, they are used to prepare a fritter called buñuelo. The beans are immersed in water for a few hours to loosen their skins and soften them. The skins are then removed either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or blended, and eggs are added, which produces a soft mix. The mix is fried in hot oil. It makes a nutritious breakfast meal.

In India, black-eyed peas is called lobia or rongi in North India and is cooked as daal, served with boiled rice.

And many more....