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black peas
Black peas, also called parched peas or maple peas, form a traditional Lancashire / Greater Manchester dish served often, with lashings of malt vinegar, on or around Bonfire Night (5 November). The dish, popular in Bury, Preston, Rochdale, Oldham, Wigan, Bolton and Heywood is made from the purple podded pea (''Pisum sativum'' var. arvense) which is soaked overnight and simmered to produce a type of mushy pea. ''Parching'' is a now defunct term for long slow boiling.
==Consumption==
Black peas are commonly found at fairgrounds and mobile food counters. They are traditionally eaten from a cup with salt and vinegar. They can be served hot or cold, the former being especially popular in the winter months. At fairgrounds they were traditionally served in white porcelain mugs and eaten with a spoon. In more recent years they are served in thick white disposable cups. Many people fail to re-create the same taste black peas provide when bought at a funfair. In the "world famous" Bury Market and in Preston parched peas are sold ready cooked and served in brown paper bags or in plastic tubs, as an autumn delicacy.
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