lobia

Lobia is the common name for the cowpea, Vigna unguiculata, a warm-season legume whose seeds are widely known as black-eyed peas. In South Asia, lobia often refers to the dried seeds used in curries and dals, while fresh pods are sometimes eaten as vegetables. The plant is cultivated for both its protein-rich seeds and its ability to fix nitrogen in the soil.

Botanically, the cowpea is an annual vine or trailing plant with trifoliate leaves and slender pods that contain several seeds. Seed colors vary by cultivar, with the familiar black-eyed form having a pale seed with a dark eye. Varieties are bred for grain production, vegetable use, or dual-purpose traits.

Cultivation occurs in tropical and subtropical regions and in warm temperate climates. Lobia prefers full sun and well-drained soil, and it is frost-sensitive. It is relatively drought-tolerant and benefits from inoculation with rhizobia to improve nitrogen fixation. Cropping cycles can yield multiple harvests per year in suitable environments.

Uses and nutrition: dried lobia seeds are commonly cooked into curries, stews, or dals, and can be sprouted for salads or sandwiches. Fresh pods, where sold, are used as vegetables in some cuisines. Nutritionally, lobia is a good source of plant-based protein and dietary fiber and provides iron, folate, magnesium, and other minerals and B vitamins.

Varieties and significance: numerous cultivars exist, selected for seed color, size, and culinary preference. Lobia remains an important staple in Africa and South Asia, valued for its long shelf life as dried beans and its adaptability to diverse growing conditions.