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Cowpea (Noun)

Sprawling Old World annual cultivated especially in southern United States for food and forage and green manure.

Nouns denoting plants.

Fruit or seed of the cowpea plant.

Nouns denoting plants.

The cowpea is a versatile and nutritious legume that is widely cultivated and consumed in Africa.
Cowpea seeds are a good source of protein and can be boiled, mashed, or made into flour.
In some West African countries, cowpeas are used to make a popular dish called akara, which is fried cowpea fritters.
The cowpea is a drought-tolerant crop that produces a bounty of nutritious pods filled with edible seeds.
In the southern United States, cowpeas are often known as black-eyed peas, and are a staple ingredient in traditional soul food dishes.

Eaten fresh as shell beans or dried.

Nouns denoting foods and drinks.

Cowpeas can be eaten fresh as shell beans, often stir-fried or boiled as a side dish.
In some parts of the world, cowpeas are a staple and are eaten dried, similar to lentils or chickpeas.
Dried cowpeas are also known as black-eyed peas and are often used in soups and stews.
Fresh cowpeas can be shelled and eaten raw in salads, or sautéed with garlic as a side dish.
In traditional Southern cuisine, dried cowpeas are a key ingredient in Hoppin' John, a hearty dish typically served on New Year's Day.