ENTRY: feijão-fradinho
CLASS: noun
SCIENTIFIC NAME: Vigna unguiculata
EQUIVALENT: black-eyed pea
DEFINITION: Pale-colored bean with a characteristic black spot prepared whole as salad or skinned and mashed to make acarajé.
EXAMPLE: Soak the black-eyed peas for 6 hours or overnight in water to cover.
SOURCE: Brazil: a Culinary Journey
COMMENT: Widely appreciated in the Northeast, this variety of cowpea is used both ripe (dried) and green. When green, it is called feijão-verde (fresh beans).
CLUSTERS: dried black-eyed peas; black-eyed pea salad.