cowpea

Cowpea, Vigna unguiculata subsp. unguiculata, is a warm-season annual legume widely cultivated for its edible seeds and pods. It is commonly called cowpea, southern pea, or black-eyed pea, depending on the cultivar and market.

Originating in Africa, cowpea is now grown in tropical and subtropical regions across Africa, Asia, and the Americas. It tolerates heat and drought and forms symbiotic root nodules that fix atmospheric nitrogen, contributing to soil fertility. The crop is grown as bush-type or climbing-type plants, with trifoliate leaves and flowers that can be yellow, purple, or white. Pods are long and slender, containing several seeds that vary in size and color.

Uses and nutrition: The seeds are harvested as dried pulses or processed into flours. Fresh pods are eaten as snap beans or in stir-fries, and the leaves may be consumed as greens. Nutritionally, cowpeas are high in protein and dietary fiber and provide iron, potassium, and folate. The seeds are relatively low in fat and can be a staple in plant-based diets.

Agriculture and production: Cowpeas are adaptable to poorer soils and variable rainfall and are often grown in rotation with cereals. They are commonly inoculated with rhizobial bacteria to enhance nitrogen fixation. In many regions, they support food security by supplying a versatile, drought-tolerant source of nutrition.

Varieties: There are bush and climbing cultivars, with seeds ranging in color from cream and brown to red and black. The black-eyed pea is a well-known cultivar featuring a cream-colored seed with a dark hilum.