Black peas, also called parched peas or maple peas, form a traditional Lancashire dish served often on or around Bonfire Night (5 November). The dish, popular in Rochdale, Oldham, Wigan, Bury and Bolton, is made from the purple podded pea (Pisum sativum var. arvense) which is long soaked overnight and simmered to produce a type of mushy pea. Parching is a now defunct term for long slow boiling.
Read more about Black Peas: Consumption, Other Variations, Availability
Famous quotes containing the words black and/or peas:
“The legacies that parents and church and teachers left to my generation of Black children were priceless but not material: a living faith reflected in daily service, the discipline of hard work and stick-to-itiveness, and a capacity to struggle in the face of adversity.”
—Marian Wright Edelman (20th century)
“It makes the peas taste funny,
But it keeps them on the knife”
—Unknown. I Eat My Peas with Honey (l. 3–4)