Marrofat Peas Mushy Peas
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I lived in the UK for some time and grew to love mushy peas. Now I know they are made marrowfat peas, which are quite hard to find in the US, though I can buy them online or in some european speciality grocery stores.
But I came across some peas in an international market near my house and found Polish peas called 'caly' (except the l has the accent mark through it. And I also found indian green peas called vatana.
Does anyone know if these are the same as marrowfat, or at least close enough to make mushy peas?
Thanks.
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>>7329962
Isn't that the same thing as split peas? If they won't disintegrate, try adding a little baking soda to raise the pH. Do this slowly, because it'll fizz.
>>7330307
>>7330307
No, not exactly. they are whole and bigger than two of those 'split peas' combined.>>7330307
they're just overgrown sweet peas. Exact same plant. Make mushy peas with canned or frozen green peas and it will be close enough to no contest. try the Goya dried green peas as those are less sweet than the frozen or canned petty peas