http://en.wikipedia.org/wiki/Black_peas

From Wikipedia, the free encyclopedia

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]

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.

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 fried
and seasoned with vinegar & black pepper.

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.

References

   1. ^ Manchester, Lancashire & Cheshire Regional Dishes, Foods &
Delicacies. Retrieved on 2007-12-12.
   2. ^ Wigan World. Retrieved on 2007-12-12.
   3. ^ Society for Folk Life Studies (1964). "Carlin Peas". Folk Life
(Number 9). ISSN 0430-8778.

Steve <steve@nospam.invalid> wrote:

> http://en.wikipedia.org/wiki/Black_peas
> 
> From Wikipedia, the free encyclopedia
> 
> 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]
> 
> Consumption
> 
> Black peas are commonly found at fairgrounds[2] and mobile food
> counters. 

They're a staple at Bury market. Take the tram down to central
Manchester, and I'm not sure you'll find them anywhere!

-- 
(*) of the royal duchy of city south and deansgate -www.davidhorne.net 
(email address on website) "If people think God is interesting, the 
onus is on them to show that there is anything there to talk about. 
Otherwise they should just shut up about it."  -Richard Dawkins

Steve wrote:

> http://en.wikipedia.org/wiki/Black_peas
> 
> From Wikipedia, the free encyclopedia
> 
> 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]

To the best knowledge in this house parching is the opposite of long 
slow boiling. It means to dry the peas. Quite why anyone should call 
them parched peas after they are prepared for eating has always eluded me

Dave