Cowpea leaves

Vigna unguiculata

leaf

Young, tender cowpea leaves, a common leafy vegetable in Africa, cooked in sauces or dried. They provide lutein.

Origin

West Africa

Season (United States)

all year round

Preparation

The young leaves are washed, chopped and cooked for five to ten minutes in a sauce, often a peanut one; dried, they rehydrate in the sauce itself.

Molecules

Lutein and zeaxanthin

Did you know?

In Africa, depending on the variety, people eat the cowpea's leaves, green pods, and fresh or dried seeds.