Marrowfat peas Marrowfat peas Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas, and also the snack food wasabi peas. Marrowfat peas with a good green color are exported from England to the Middle East and Japan for the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas. Marrowfat is a traditional, starchy, large-seeded variety of pea ("Pisum sativum" var.
Rice and peas left to simmer until cooked. Variations of the recipe include the use of salt pork or beef instead of salt. This flavors the dish well and reduces the need for additional protein. Rice and peas, the classic Sunday lunch dish, is usually served with a stewed meat, such as chicken, beef, lamb or pork, or fish or seafood such as shrimp, crab or king fish. Hoppin' John is a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon. Rice and peas Rice and peas or peas and