The cowpea is indigenous to Africa, but also widely grown in other continents. An important source of protein, it is consumed as a boiled legume, alone or mixed with other foods such as rice, maize, plantain, yam, cassava and vegetables. The preparation of these products is often based on traditional methods, which could be laborious and time-wasting. Cowpea flour is produced from cowpea and can be used to make traditional foods like “akara” (fried cowpea-paste) and “moinmoin” (steamed cowpea-paste). It is a cheap source of protein.
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