Green cowpea with meat
The most popular dishes in the Arab kitchen are cowpea and green cowpea. Many dishes are made from them. The taste of cowpea is close to some of the green beans. To cook green beans there are several recipes to enjoy the taste of green cowpea. The cowpea is rich in proteins and vitamins. .
the ingredients
- Eighty grams of frozen or fresh green cowpea.
- Three hundred grams of sheep meat or beef.
- Two medium sized onions.
- A piece of garlic.
- One teaspoon of ground cinnamon.
- Salt and black pepper - as desired.
- Three medium sized tomatoes.
- Two tablespoons of olive oil.
- A pint of water.
How to prepare
- Clean the cowpea and divide it into 5 cm pieces and leave it aside.
- Put the oil in a saucepan on the fire, and fry onions and garlic with spices.
- Add the meat pieces and turn them brown.
- Add cowpea, tomatoes and heart well.
- Add water until it reaches the middle of the meat mixture.
- Cover the pot and leave on medium heat for 25 to 30 minutes until ingredients are cooked.
- Feet served with rice.
Historical Information:
Beans are the longest cultivated plants. The beans, also called green beans, the size of a small fingernail, are grown in Afghanistan and on the slopes of the Himalayas. Beans were grown in Thailand, in the form of an optimized for naturally cultivated species, from the early millennium BC, which preceded the cerami era. It was placed with the dead in ancient Egypt. The large bean seeds did not appear in the Aegean Aegean and Europe behind the Alps before the second millennium BC. In the Iliad (late 8th century) there is a fleeting sign of beans and chickpeas lying on the podium.
Beans are still an important source of protein throughout the old and new world history.
The oldest known domesticated grain in the Americas was found in the Cave of Guitrero, an archaeological site in Peru, dating back to the second millennium BC.
Most species are usually eaten fresh or dried. The beans are originally from the Americas. The Europeans first saw them when Christopher Columbus found them growing in the fields during his exploration of the Bahamas. Five types of beans have been digested by pre-Columbian people: Phaseolus vulgaris grown from Chile to the northern part of what is now the United States, Lima beans and Sava beans, (Phaseolus acutifolius), Spanish blue beans (Phaseolus coccineus), and Poliantus beans (Pacillus poliantus), one of the pre-Columbian peoples' most famous uses of beans north to the Atlantic coast is the Three Sisters method Combining plant cultivation :
On the east coast of what is now the United States, some tribes cultivate mixed maize, beans and pumpkin, a system that originated in Mexico. It was not possible to cultivate corn in rows as it is today, but in a square / hexagonal way across the field, in separate patches of 1 to 4 stems per patch.
The beans are planted around the base of the growing stems, and the plant arbor grows up with leg growth. All American beans were karmic, and "bushes beans" were recently hybridized. Corn stalks served as beans, and beans in turn provided the nitrogen needed by corn.
Then the pumpkin is planted in the spaces between the corn patches in the field. The corn provides light shelter for beans from the sun, and prevents many animals from attacking corn and beans because their coarse coarse cobblestone and solid leaves make it difficult and uncomfortable for animals such as deer, raccoon animals, crows, etc.
Dry beans come from the old world varieties of broad bean varieties and new world varieties (cowpea, black beans, cranberries, ground beans, and sea).
Beans are a future plant for the sun, which means that leaves bend over the day to counter the sun. At night, it returns in a sleep mode.
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