Cowpea is pronounced jiāng.

Cowpea (scientific name: Vigna unguiculata (Linn.) Walp.) is a twining, herbaceous, vining or suberect annual herb in the family Leguminosae, genus Cowpea. Sometimes twining apically. Stems subglabrous. Leaves pinnately compound; stipules lanceolate, wired; leaflets ovate-rhombic, apex acute, glabrous. Racemes axillary, long pedicellate; flowers clustered at the tip of the inflorescence, often with fleshy dense glands between the pedicels; calyx light green, campanulate, flag petals compressed round, wing petals slightly triangular, keel petals slightly curved.

Key Values

Cowpea provides high quality protein that is easily digested and absorbed, a moderate amount of carbohydrates and a variety of vitamins and trace elements to supplement the body's nutrients. The young pods and grains of cowpea are flavorful and can be eaten in a variety of ways, such as stir-fried, boiled, stewed, mixed and stuffed. The young pods can be fried and mixed with cold food, and also copied and used for processing pickled, frozen, dried and preserved vegetables, and processed into canned food. Dry seeds can also be porridge, rice, sauce, powder.