Vigna unguiculata
PRODUCED IN THE Northeast, these are the fresh version of blacked-eyed peas, sometimes sold at fairs and farm markets still on their green-and-pink pods, to be shelled by hand. They can be served as an accompaniment, used in stews, salads, farofas (seasoned manioc flour) and in the traditional Northeastern Baião de dois (rice and beans dish).
