The cowpea (Vigna unguiculata) is used both as a vegetable (semispreading types) and a grain, with the seed providing an inexpensive source of protein, according to a production guide by the Department of Agriculture, Land Reform and Rural Development (DALRRD) and the Agricultural Research Council (ARC).
Cowpeas can be prepared in a number of ways. You can cook the dried pulses together with other vegetables to make a thick soup, or grind them into a meal or paste. You can also boil the fresh, immature pods as a vegetable.
The fresh leaves and growth points can be picked and eaten like spinach.
Dried leaves are often preserved
