Mushy
Peas |
Back in November of 2003 when George W. Bush was making an official state visit to Britain, Prime Minister Tony Blair invited him to try the fare at Tony’s local, the Dun Cow Inn in Sedgefield. Bush and Blair both chose fish, chips and mushy peas.
Since that historic gustatory event, mushy peas have not seized the center of the culinary stage. Why, you may well ask? And what are they anyway? Peas that are dried in the field are known as marrowfat peas.
Most of them are produced in the UK and exported around the world. To make mushy peas you simply soak, boil and serve them up steaming hot. The mushy bit comes naturally to cooked dried peas, though of course they can be further mushed with a fork.
We encountered mushy peas last fall in Norwich, England,on the far east coast, though people say m.p’s are a “northern” food item, but we decided that “northern” here actually means anything to the north of London. Set in Norwich’s medieval town center is the largest six day open air market in England, and quite possibly Europe.
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The market, with about 200 sellers, has been in business on the same spot since the Norman invasion. Reggie’s Mushy Peas has been there only since the 1940’s or so and the place serves up huge vatsful of peas.
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Norwich mushy peas are evidently different from those sold in York, for example, because they are served with a thick mint sauce. The habitués of Reg’s say the vinegar in the sauce actually thickens the mushy peas.
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As
one who typically does not like any pea that has left its vine for more than
a few hours, I slurped up some mushy peas with mild trepidation and was delighted
to discover that they were amazingly tasty indeed. We proceeded to cook some
for friends in two locations in England on our trip. Mushy peas with everything,
luv.
