Since I started this blog I’ve become a food history nerd. I get excited about sexy stuff like botanical names and species, nutritional makeup, and how an ingredient was cultivated and used in a particular culture. As I learn, I’ve gained a deeper appreciation of food and its long, long journey over time and distance to my plate.

If you’re unfamiliar with quinoa, chew on this . . . Today, quinoa is considered a “superfood” and I’d venture to say it’s on the brink of becoming very mainstream.

Quinoa (pronounced KEEN-wah) dates back more than 5,000 years and was a staple to millions of South American natives. The grain has a texture between millet and couscous, and can easily be substituted for rice or ground into flour. It was an ideal food in the Andes mountain region, where it sustained the altiplano Incas in Peru and Bolivia. It is high in protein and grows well in cold and high altitude areas; locations where maize could not grow.

The Incas considered quinoa to be sacred and referred to it as the “Mother Grain.” It was used in ceremonial practices, as well as consumed daily in porridges and soups. After the Spanish conquest of the Incan Empire in the 1500s, production declined for centuries. The Spaniards destroyed quinoa crops and forbid its cultivation because of its use in non-Christian rituals. Fortunately for us, the grain grew wild and people in remote villages still cultivated it.

Over the last several hundred years it has slowly re-emerged. The demand for quinoa has spread worldwide, particularly in the United States the last 40 years. If you haven’t tried it yet, now is your chance.

Take a lesson from the Incas, quinoa makes for a hearty and comforting breakfast. Like a porridge of oats or other grains, it’s easy to make and even better with cardamom, cinnamon, nuts, and dried or fresh fruit.

Tidbits on Quinoa:

1. Before cooking quinoa, always rinse the grain well to remove its slightly bitter coating. Rinse as you would rice, until water runs clear.
2. Quinoa is used and referred to as a grain but technically is a seed. Quinoa seeds expand about four times their size when cooked.
3. Quinoa is a complete protein because it contains all the essential amino acids, including lysine, which is usually deficient in most grains. It is high in protein (8 grams/1 cup cooked), fiber (5 grams/1 cup) and a good source of iron, zinc, vitamin E, and selenium. It is also good for those eating gluten-free.

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A lot of folks still make resolutions for the New Year. I’m one of them. This year I’ve vowed to be a better me in 2010. I’m calling it 3B: better, bolder and badder. To do it I’ve got to break away from what’s comfortable and lean toward that which makes me apprehensive. You know the things big and small where you silently say to yourself – maybe I shouldn’t, maybe I can’t or I won’t like it. In 2010, I aim to be open to the possibilities.

This recipe for sweet rice and beans is a step in that direction . . . it’s out of the ordinary for my palate but I was pleasantly surprised. When I was researching black eyed peas and the different cultural preparations for these legumes last month, my brows rose with curiosity when I first learned about che dau trang, a Vietnamese sweet rice and bean dish. See, when I eat Vietnamese, my lips smack for spicy lemongrass sauce, salty fish sauce, pho or bun. But since I’m working on my 3B, I resolved to at least try this sweet bean pudding. And, I’m glad I did.

Che (sweet dessert soups or puddings) is believed to have originated in the central region of Vietnam. Che dau (sweet bean dessert) is made in numerous variations, the name changing with the beans that are used – for example, mung (xanh), azuki (do), black (den) and white/black eyed peas (trang).

Sweet bean desserts are a popular snack food because of their hearty contents – beans and sticky rice. Typically, the black eyed pea version is a bit thicker and sets up like a rice pudding. Since they are also sweet and rich, they are definitely decadent enough to be considered a dessert.  It’s usually enjoyed hot or chilled. Although it is also enjoyed in a tall glass over ice, eaten with a long spoon. An interesting cultural note from Anh, my Vietnamese friend’s momma, is that it is tradition to serve che dau trang when celebrating a baby’s one month birthday.

This is not just novelty fare. I was delighted with my first bite. The beans are cooked just right, not too firm or mushy, and are a nice contrast to the creamy coconut rice. I doubt I could eat but a spoonful after a meal, but I would enjoy this again as a tasty breakfast porridge or as the Vietnamese do – as a snack.

Tidbits on Black Eyed Peas

1. Black eyed peas are believed to originally hail from Africa or India, and subsequently were grown in Asian countries. From there, they were introduced into the West Indies and to the American South around the 1600s.
2. Black eyed peas provide a good source of calcium, folate, iron, potassium and fiber.

Source: AsiaRecipe.com (see Vietnam Food History), FoodReference.com, Encyclopedia of Food and History

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