[Sca-cooks] Spanish Pepper?

[Volker Bach]

--- lilinah at earthlink.net <lilinah at earthlink.net> schrieb am Mi, 14.9.2011:


> Depends on what culture's cuisine you're cooking. The black
> eyed pea is a subspecies of the cowpea (Vigna unguiculata).
> Cowpeas were cultivated in West Africa 5,000 to 6,000 years
> ago, and closely associated with the cultivation of sorghum
> and millet. They spread out from there. They are
> acknowledged in SCA-period Arabic cuisine, where they are
> called lubiya, and in SCA-period Indian cuisine as well -
> they are called lobiya in the 16th c.  Ain-i Akbari.
> This may possibly be confusing because the words lubiya and
> lobia is now also used for New World green beans and for New
> World dried beans (phaseolus).
> 
> I can't say i've seen them in any European cuisine, but i
> haven't been looking for them there.

Same problem, basically: the name that today is used for new-world beans must have meant something. Some scholars believe that the faseoli of the capitulare de villis are black-eyed peas. It would make sense, but I have yet to find archeological or iconographic evidence. Notwithstanding, I use blackl-eyed peas in my early period Mediterranean cooking.

YIS

Giano