Category: vegetablePrice: 46p for a can at Tesco, about $1.80 in the US Ingredients: processed marrowfat peas, water, sugar, salt, colours Every British person I know has sung the praises of mushy peas. Americans are used to fresh or frozen sweet peas. In Great Britain, most people are used to the starchier marrowfat peas, cooked to the point of mushiness. Hence the name "mushy peas". They are primarily sold in cans and they are inexpensive and easy to heat in the microwave. I think that they probably gained popularity around World War II, when rationing made fresh vegetables difficult, so soaking and cooking dried peas until they were edible was the best they could do. They are traditionally served with fish and chips in a lot of regions of Great Britain. The label showed that the mushy peas are almost as healthy as any peas you buy fresh, even if there's a bit more sodium. The peas were very green. Alarmingly green. It reminded me of the green slime in Ghostbusters. It smelled fine. Much like the peas I'm used to in the US. Mushy peas taste pretty good. They aren't much to look at, but they had a nice blend of saltiness and sweetness. The texture is a bit like extra thick pea soup. Squishy and grainy, like overcooked squashed peas. I like regular peas more I think, but I have no problem buying and serving more mushy peas with dinner. I have trouble coming up with good vegetable ideas, and I know my husband will always eat mushy peas. If you want to try some mushy peas for yourself, you can get them from English Tea Store.
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Alana Muir © 2006