Rice Pea (African Pea)
Vigna unguiculata
Seeds per pack ~ 40 approx
Germination: 95% Oct 2023 Packed for 2024
Rice Pea is a Gullah Geechee variety of lady pea used in coastal Carolina Hoppin' John and Reezy Peezy alongside Carolina Gold Rice. These seeds were produced for Ujamaa by the great Amirah Mitchell of Sistah Seeds and Truelove Seeds. She originally got them from Matthew Raiford of Gilliard Farms in Georgia. He likes to use them in hummus, succotash, and blended with other beans: they have a good, fine flavor and aren’t as earthy as other peas. Simply phenomenal harvested when still plump and fresh, but excellent as a dried bean as well.
DAYS TO MATURITY: 65-75 days for fresh pods, add 2-3 weeks for dried beans
PLANT DESCRIPTION: (Vigna unguiculata) Similar to numerous classic heirloom varieties, these plants exhibit a semi-erect growth habit. This means that they generate short runners and generally sprawl as they grow. Despite this, the convenience of harvesting is notable, given that the pods typically form at the foliage level. The plants show white flowers that develop into short, slightly constricted pods. Within these pods, growers can find peas that are not only sweet and exceptionally flavorful but also small in size, displaying a cream-colored appearance with a distinctively darker eye.
HISTORY: Rice Peas are a Gullah Geechee variety of lady pea used in coastal Carolina Hoppin' John and Reezy Peezy alongside Carolina Gold Rice. The great Amirah Mitchell of Sistah Seeds and Truelove Seeds produced these seeds for Ujamaa. She originally got them from Matthew Raiford of Gilliard Farms in Georgia. He likes to use them in hummus, succotash, and blended with other beans: they have a good, fine flavor and aren’t as earthy as other peas. This pea has also been known as the “Lady” and “Southern” pea. An old favorite in the South, African peas are also known as southern peas, cowpeas, field peas, crowder peas, and black-eyed peas. Several varieties have historically been cultivated in Africa and were transported to the Americas via the transatlantic slave trade, hence a new term, African Peas. Dating back 4,000 years, the first evidence of domesticated field peas was found at an archaeological site in central Ghana in West Africa. Field peas are a main source of protein for people and livestock. Still, we consider the name “cowpea” to be a piece with consistent attempts to dehumanize African American people. Field peas traveled with enslaved Africans to the Americas during the Transatlantic Slave Trade. They have become a staple of Southern cuisine in the U.S. and can be grown in most northern states.
NUTRITIONAL VALUE: Rice peas contain the same health and nutritional values as the traditional African “Black-eyed” pea. These peas are a high source of soluble fibers, which are great for gut health and weight loss/management, heart health, and lowering cholesterol. They are high in iron and folate which help to fight against anemia, support blood circulation, and are known detoxifiers of the body. Regular consumption of African peas helps fight insomnia and promotes healthy skin (due to high levels of Vitamin C, Vitamin A, protein, and antioxidants).
FOOD PREP: One classic approach for cooking African peas involves soaking the peas for a few hours or overnight, followed by simmering them on the stovetop with ingredients like chopped onions, minced garlic, and vegetable broth. This method produces tender peas with a savory undertone, perfect for serving as a side dish or incorporating into salads. For a Southern twist, consider cooking them with ham hocks, bacon, or smoked turkey for added depth of flavor. Alternatively, spice enthusiasts may opt for a cumin and coriander-infused seasoning blend, elevating the peas to a fragrant and exotic side. Whether enjoyed on their own or as part of a larger meal, African peas offer a delightful canvas for culinary creativity, reflecting their status as a nutritious and delicious staple in diverse cuisines.
GROWING TIPS: Annual/Tender Perennial. USDA Grow Zones 5-9. Direct sow peas 1" deep with 3-4" spacing safely after frost, between late May and mid-July. Legumes can thrive in poor soils and are nitrogen fixing which improves soil. These peas are self-pollinating, so we recommend isolating different varieties of V. unguiculata (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet to avoid crossing. Dry peas until brown and papery.
NOTE: Days to maturity are for fresh shelly-stage peas. For dry peas, add 2-3 weeks. For fresh use, harvest when seeds have filled the green pods, but before the seeds have hardened. For dried use, make sure to harvest dried pods before rain or else seeds will mold. Let dried pods finish drying under cover in a rodent-proof space. Do not grow with potatoes, garlic, chives, leeks, onions, or shallots.
