Preparation and comments
Of African origin, the blackeye bean is today one of the most widely dispersed beans in the world. In fact, it is actually a type of pea which gives it its distinctive flavour and rapid cooking potential, with no pre-soaking needed. Mali: Akara (“meat”balls made from fried blackeye beans); Caribbean region: Koos (as before); Namibia: Oshingali and Oshifima (blackeye beans with porridge).
White skinned with a small black eye and very fine wrinkles, kidney-shaped.
Intensely scented aroma, creamy texture and distinctive flavour.