Black-eyed Pea Salad I

Algerian Black-eyed Pea Salad Recipe | Coriander & Red Pepper

Region / culture: Algeria | Preparation time: 10 minutes | Cooking time: 1 hour 15 minutes | Servings: 4

Introduction

Black-eyed Pea Salad I is a vibrant and flavorful dish that combines the earthy taste of black-eyed peas with the aromatic spices of coriander, garlic, ginger, and paprika. This salad is not only a feast for the eyes but also a treasure trove of nutrition. Perfect for any occasion, it can serve as a hearty side dish or a light main course. The recipe is straightforward, making it accessible to cooks of all levels.

History

The use of black-eyed peas in cooking dates back thousands of years, with roots in West Africa. They were brought to the Americas through the transatlantic slave trade and have since become a staple in Southern United States cuisine. Traditionally, black-eyed peas are eaten on New Year's Day for good luck. This salad recipe, however, gives a fresh twist to the classic ingredient, combining it with spices and flavors that highlight its natural goodness.

Ingredients

2 cups black-eyed peas
3 tsp ground coriander
3 garlic cloves, minced
3 tbsp fresh ginger, grated
0.5 red pepper, chopped or cayenne pepper to taste
2 tbsp olive oil
1 tbsp vinegar
1 tsp salt
1 tsp hungarian paprika

How to prepare

Soak the peas. Place them in a pot with enough water to cover, plus an additional inch. Add coriander, garlic, ginger, and red pepper.
Cook for slightly over 1 hour or until the peas are still slightly chewy.
While the peas are cooking, prepare a dressing by combining oil, vinegar, salt, and paprika.
Use a 2:1 ratio of oil to vinegar and adjust the seasonings according to taste.
Add the dressing to the peas as soon as you remove them from the heat.
Allow the peas to cool to room temperature, then adjust the seasoning if needed before serving.

Variations

Add diced avocado or tomatoes for extra freshness.
Include a handful of chopped fresh herbs like parsley or cilantro for an aromatic lift.
For a creamy version, mix in a dollop of Greek yogurt or tahini.

Cooking Tips & Tricks

To ensure the best texture and flavor for your Black-eyed Pea Salad, consider these tips:

- Soak the peas overnight to reduce cooking time and improve digestibility.

- Cook the peas with a piece of kombu (seaweed) to add minerals and aid in digestion.

- Freshly grind your coriander for a more potent flavor.

- Adjust the cayenne pepper according to your heat preference.

- Let the salad sit for at least an hour before serving to allow the flavors to meld.

Serving Suggestions

Serve the Black-eyed Pea Salad chilled or at room temperature. It pairs well with grilled vegetables, crusty bread, or as a refreshing side to grilled meats or fish.

Cooking Techniques

For the best results, simmer the peas gently to avoid them becoming mushy. The dressing should be emulsified by whisking vigorously to combine the oil and vinegar thoroughly.

Ingredient Substitutions

Substitute black-eyed peas with chickpeas or kidney beans if desired.

- Apple cider vinegar can be used in place of regular vinegar for a slightly sweeter taste.

- Lemon juice can replace vinegar for a citrusy twist.

Make Ahead Tips

This salad can be made up to two days in advance and stored in the refrigerator. In fact, it tastes better as it sits and the flavors meld together.

Presentation Ideas

Serve the salad in a clear glass bowl to showcase its vibrant colors. Garnish with a sprinkle of paprika and fresh herbs for an elegant touch.

Pairing Recommendations

This salad pairs beautifully with dry white wines such as Sauvignon Blanc or a light Pinot Noir for red wine lovers. It also goes well with iced tea or lemonade for a non-alcoholic option.

Storage and Reheating Instructions

Store the salad in an airtight container in the refrigerator for up to three days. It is best enjoyed cold or at room temperature, so reheating is not necessary.

Nutrition Information

Calories per serving

A serving of this salad contains approximately 200 calories, making it a nutritious and low-calorie option for those monitoring their calorie intake.

Carbohydrates

A serving of Black-eyed Pea Salad is a good source of carbohydrates, providing about 35 grams per serving. The majority of these carbs come from the black-eyed peas, which are a complex carbohydrate, meaning they digest slowly and can help keep blood sugar levels stable.

Fats

This salad is low in fats, with approximately 5 grams per serving, primarily from the olive oil in the dressing. Olive oil is a source of monounsaturated fats, which are considered heart-healthy fats.

Proteins

Black-eyed peas are an excellent source of plant-based protein, with a serving of this salad providing about 13 grams of protein. This makes it a great option for vegetarians and vegans looking to increase their protein intake.

Vitamins and minerals

Black-eyed Pea Salad is rich in vitamins and minerals, including Vitamin A from the paprika, Vitamin C from the vinegar, and various B vitamins from the peas themselves. It's also a good source of minerals like iron, potassium, and magnesium.

Alergens

This recipe is free from most common allergens, including dairy, nuts, gluten, and shellfish. However, those with specific food sensitivities should adjust the recipe accordingly.

Summary

Overall, Black-eyed Pea Salad I is a nutritious dish that provides a balanced mix of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It's low in calories and free from common allergens, making it suitable for a wide range of dietary needs.

Summary

Black-eyed Pea Salad I is a delightful dish that combines the rich flavors and textures of black-eyed peas with the aromatic spices of coriander, garlic, ginger, and paprika. It's nutritious, easy to make, and can be adapted to suit various tastes and dietary needs. Whether you're looking for a hearty side dish or a light main course, this salad is sure to impress.

How did I get this recipe?

The moment I found this recipe is etched in my memory like it was yesterday. It was a hot summer afternoon, and I was visiting my dear friend, Mrs. Jenkins. She was a master in the kitchen, and I always looked forward to her delicious creations. On this particular day, she served me a refreshing and flavorful Black-eyed Pea Salad that I had never tasted before.

As I took my first bite, I was immediately hooked. The combination of black-eyed peas, colorful vegetables, tangy dressing, and fresh herbs was simply divine. I couldn't help but ask Mrs. Jenkins for the recipe, and to my delight, she was more than happy to share it with me.

Mrs. Jenkins explained that she had learned to make this salad from her own grandmother, who passed down the recipe through generations. She told me that the key to a perfect Black-eyed Pea Salad was to use the freshest ingredients possible and to let the flavors marinate together for at least a few hours before serving.

I took notes as Mrs. Jenkins walked me through the recipe, detailing each ingredient and step with care. I could tell that this salad was going to become a staple in my own kitchen, and I couldn't wait to try making it myself.

When I returned home, I gathered all the necessary ingredients and set to work. I soaked the black-eyed peas overnight, then cooked them until they were tender but still firm. I chopped up a colorful array of bell peppers, cherry tomatoes, red onion, and cilantro, adding them to the peas in a large mixing bowl.

Next, I whisked together a tangy dressing of olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper. I poured the dressing over the salad and gently tossed everything together, making sure that each ingredient was coated in the flavorful dressing.

I let the salad sit in the refrigerator for a few hours, allowing the flavors to meld together and intensify. When it was time to serve, I garnished the salad with a sprinkle of fresh parsley and a squeeze of lemon juice for an extra burst of brightness.

As I took my first bite of the homemade Black-eyed Pea Salad, I was transported back to Mrs. Jenkins' kitchen on that hot summer afternoon. The flavors were just as vibrant and delicious as I remembered, and I knew that this recipe would become a beloved favorite in my own family.

Over the years, I have shared this recipe with friends and family, passing down the tradition that Mrs. Jenkins started so many years ago. Each time I make this salad, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul.

I am grateful to Mrs. Jenkins for introducing me to this wonderful recipe, and I will always cherish the moments we spent together in her kitchen, sharing stories and savoring delicious food. The Black-eyed Pea Salad will forever hold a special place in my heart, a reminder of the joy and connection that can be found in a simple dish made with love.