You may refer to them as black-eyed peas or cowpeas, but Moroccans call this little legume by another name - ful gnaoua, or "Guinea beans."
Black-eyed peas are delicious when stewed with onions, tomatoes, garlic and Moroccan herbs and spices. Very easy to prepare, the Moroccan Black Eyed Peas Recipe can be served either as a side dish or entree. Eat them with a spoon if you like, but many Moroccans prefer to use Moroccan Wheat Bread to scoop them up.
Photo © Christine Benlafquih