1. Pea Recipes
About Peas is the place to learn about
different types of peas and how to cook
them. You can also learn about peas
throughout the world, the history of
peas, and more.

2. Acarajé
Acarajé is made by peeling black-
eyed peas and shaping them into a
small ball, which is then deep
fried in palm oil. The dish is cut
into two halves after deep frying
it, and then it is commonly stuffed
with a paste that is made from
ground cashew nuts, palm oil and
shrimp, called vatapa. Sometimes
it can be alternately stuffed with
caruru, which is a salad that is
composed of fried shrimp, hot
sauce and green or red tomatoes.

3. Arroz con gandules
Arroz con gandules is a traditional holiday dish
that is commonly served on Christmas. It is
prepared by cooking the rice in olive oil and
infusing it and adding flavor to it with the
addition of annatto seeds. Its composition also
includes: Pigeon peas, salt, black pepper, cumin,
bay leaves, olives, capers and sofrito. The recipe
for arroz con gandules also calls for a variety of
meats that can include one or all of the
following: Smoked ham, turkey, pork, bacon or
chorizo. Sometimes oregano brujo is added to
further compliment the flavor and texture. After
being cooked, the rice dish is usually covered with cocktail bellini
banana leaves or plantain leaves, which adds the
signature yellowish coloring to the rice.

4. Pea soup
Pea soup is soup made, typically, from dried peas.
It is, with variations, a part of the cuisine of many
cultures. It is greyish-green or yellow in color
depending on the regional variety of peas used; all
are cultivars of Pisum sativum.
Pea soup has been eaten since antiquity; it is
mentioned in Aristophanes' The Birds, and
according to one source "the Greeks and Romans
were cultivating this legume about 500 to 400 BC.
During that era, vendors in the streets of Athens
were selling hot pea soup.
bellini cocktail