Louvi mavromati me kolokoui – Black eyed peas with zucchini
Black eyed peas with zucchini (Louvi mavromati me kolokoui) is such a typical Cypriot meal. I would consider this as a peasant type meal and one that has become a key characteristic of our cuisine. I don’t think I’ve seen this combination in any other country. In Cyprus during the summer you will see fresh black eyed peas (fresko louvi) and I highly recommend you try it if you find it. The fresh black eyed peas are green in colour and they taste sweeter than the dry version (xero louvi).
Type of zucchini added
Typically in Cyprus when louvi is made in the summer a garden type zucchini is added as seen in the photo above. It is larger than your typical green zucchinis you find at the shops and its flesh is yellow. Lucky for us, my father in law grows them during the summer so we get to enjoy them for a small period of time. Otherwise, during the months that particular marrow (zucchini) is not in season, I use the green type featured below. Other alternatives commonly added in louvi is sliced white cabbage or silverbeet.
How to cook louvi
To make louvi it is as simple as cleaning out the legumes, soaking them briefly in water (sometimes I skip this part) and then boiling them. A tip I learnt from my father in law is actually adding lemon while the louvi is boiling. The boiling water turns a dark colour, so by adding the acidic lemon the legumes remain as white as can be. The boiling time depends a lot on the brand used as well as the tenderness you prefer. I personally don’t like the louvi to be completely mushed.
Louvi can be enjoyed warm or at room temperature. Usually though we have it at room temperature with a fresh tuna salad and a simple lemon/olive oil dressing. And of course some bread!
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- 500 g dry black eyed peas, 1.1lb
- 1 medium lemon halved
- 1 medium zucchini, sliced in rounds, 1cm thick (0.4in)
- 2 tsp salt
- tomatoes
- cucumbers
- parsley
- green onion
- olives
- capers
- tuna cans
- lemon juice
- extra virgin olive oil
- salt
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Clean out the louvi from any rotten bits or possible pebbles. At this stage if you have time you may soak it in cold water for an hour or so, just to help with the cooking and then the digestion process. Though dry louvi is small enough, unlike chickpeas, so you may skip this part.
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Rinse the louvi thoroughly and add it in a pot with about 1.5L of water. Wash and cut half a lemon, squeeze the lemon juice in the pot and then drop the lemon half in the pot as well. Allow the louvi to boil on a medium heat for about 10-15min. You will notice that some foam may form on the surface, use a slotted spoon to remove it.
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After that time, strain the louvi to remove the dark coloured water that has formed and add 1.5L of fresh water in the pot. In there also add the strained louvi, zucchini, salt and the other lemon half after you squeeze it in the water. Allow the food to cook for a further 15min or until the louvi is tender and can be squeezed between your hands. The time needed will depend on the brand you use (some may need 40min) as well as your taste preferences.
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To make the salad (in which you may add the louvi once it cools down in or keep separate) simply chop up the ingredients required and mix them all together. The dressing is simply lemon juice, extra virgin olive oil and salt.
