Texas Caviar
Photo: Carolina Ayala / Contributor
The black-eyed pea, also known as cow pea or ‘chowli’ as we call it in India, originated in Africa but is cultivated worldwide. Sometimes, local farmers will grow a variety, the purple hull bean and sell them fresh. The plant, being extremely pest and drought resistant, is easy to grow in most climates, which has contributed to its popularity. During the civil war, this humble yet nourishing bean became a symbol of fortune and prosperity in the American south. A dietitian and avid cook by the name of Helen Corbitt is credited with inventing the southern Mexican mash up, Texas or Cowboy Caviar, as it is sometimes called, when she moved to Texas from New York in the 1930s. Over the years, it has become a free-wheeling salad or dip of sorts made with black eyed peas.
Here I made a dryish masala with the beans and then added crunchy vegetables, raisins and lots of lime juice at the end. It is best enjoyed room temperature or cold with crackers, bread or chips.