Known locally as Imbumba, akkerboon, dinawe and nawa, cowpeas are packed with minerals and vitamins. These energy powerhouses are native to Africa, and are commonly cultivated for their nutty taste and high nutritional value.
Thanks to their toothsome texture, cowpeas are great for making hardy, thick soups while their leaves can be enjoyed in the same ways as other leafy greens. The pods can also be used in scrumptious stews. With their outer coating removed, the seeds can also be ground into flour and used to make deep-fried or steamed patties. In Senegal, Ghana and Benin, the flour is used in crackers and other delicious baked goods.
These nutritious and delicious peas can be slow-cooked, boiled, mashed, fried, served raw out of a can – they truly are as versatile as they are good for you!
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