The Dixie Lee Pea is an heirloom variety of cowpea popular in the Carolinas, although prevalent throughout most of the American south. ^[3]

History

Prelude

The centre of diversity of the cultivated cowpea is West Africa, leading an early consensus that this is the likely centre of origin and place of early domestication. ^[4] Charred remains of cowpeas have been found in rock shelters located in Central Ghana dating to the 2nd millennium BCE. ^[5] By the 17th century cowpeas began to be cultivated in the New World via the Trans-Atlantic slave trade, being used as slave food and provisions. ^{[6] [4]}

Origin

The origin of the word Dixie is unknown but since its first use in 1859; it has referred to someone from the South, akin to the use of Yankee in the North. ^[7] Like the name implies and similar to that of the history of the Iron and Clay pea it was a popular variety in the Confederate states of America. ^[8] After the Civil War Dixie Lee peas kept many southerners from starving to death, prior to which cowpeas were solely reserved as livestock feed and slave food. ^{[9] [10]}

Cultivation

They prefer to grow in light sandy soils. ^[1] They are harvested from June in North Carolina. ^[11]

Culinary use

They are mainly grown for their medium-sized, edible bean. ^[12] The pod is green in colour, ^[12] slender and can be up to 7 inches long. ^[13] When cooked the peas turn brown, ^[14] and are very sweet to the taste. They can be used in various recipes including with ham hock and onions, ^{[1] [15]} or on the barbeque. ^[13]

See also

• Black-eyed pea
• Sea Island red pea
• Hoppin' John

References

Wikispecies has information related to Dixie Lee pea.