Black peas

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Black peas, also called parched peas or maple peas, form a traditional Lancashire dish served often on or around Bonfire Night (5th November). The dish, popular in Bury and Bolton, is made from the black pea (Lathyrus niger) which is long soaked overnight and simmered to produce a type of mushy pea. Parching is a now defunct term for long slow boiling. ^[1]

Contents 1 Consumption 2 Other variations 3 Availability 4 References

[edit] Consumption

Black peas are commonly found at fairgrounds^[2] and mobile food counters. They are traditionally eaten from a cup with salt and vinegar. They can be served hot or cold, the former being especially so in the winter months. At fairgrounds they are served in thick white disposable cups and are eaten with a spoon. Many people fail to re-create the same taste black peas provide when bought at a funfair. They are also called carlings and eaten in NE England on Carling Sunday.

[edit] Other variations

Consumption is limited to certain parts of Lancashire, notably the Bury, Rochdale and Bolton areas. A similar dish, although prepared slightly differently, is made in the north-east of England and parts of Cumbria. Carlin peas are a traditional staple of Carlin Sunday (the Sunday before Palm Sunday).^[3]. Other names given are pigeon peas and brown badgers. Unlike the Lancashire black peas, Carlin peas are fried with butter for a few minutes and are often boiled for an hour rather than being slow boiled for up to 3 hours. They are also served friedand seasoned with vinegar & black pepper.

[edit] Availability

The availability of black peas is not steady. They are typically available from the end of October and throughout November. They are available from local stores and also pet shops (as maple peas are a good carp bait) although these may not necessarily be food grade. In Asian food stores they are known as gungo peas.

[edit] References