Cowpeas LEGUMOR - West African Legume - 1kg - an authentic product selected by NKOSI for its exceptional quality. 1kg format.
Dive into the authenticity of Cowpeas LEGUMOR, also called black-eyed peas. These small legumes stand out for their mild and subtle flavour. Grown with care, they offer optimal quality and tenderness after cooking, perfect for African and Caribbean cuisine.
✨ Why choose these cowpeas?
- Black-eyed peas: an African and Caribbean variety
- Mild flavour: a subtle and delicate taste
- LEGUMOR brand: premium quality
- Tender texture: quick cooking
- 1kg format: economical for regular use
🍽️ Recommended uses
Essential for traditional African and Caribbean dishes, salads, soups, rice and peas or stews. Rich in plant protein.
🌍 African and Caribbean tradition
Cowpeas (black-eyed peas) are a staple food in Africa and the Caribbean, used daily in many traditional dishes.
💡 Preparation tips
Soak for 2-4h before cooking. They cook faster than other legumes. Store in a dry place.
Order your batch now and savour the authenticity of cowpeas.
Also discover: Pigeon Peas LEGUMOR Caribbean Legume · Rice Flour LEGUMOR Malagasy Flour
Order from NKOSI, your online African and Caribbean grocery. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
A key ingredient for preparing Akara. Brings authenticity and traditional flavour. Discover our detailed recipes on the NKOSI blog.
Origins and cultural heritage of cowpeas
Cowpeas LEGUMOR, also called niébé or black-eyed peas, are a legume native to West Africa, grown for more than four thousand years in the Sahel region. Nigeria, Niger, Burkina Faso, Mali and Senegal are the main producers. Niébé is the base of many traditional dishes such as akara (niébé fritters common in Benin and Nigeria), Senegalese thiébou niébé, or the kosaï balls sold at all hours in the streets of West Africa.
Culinary uses of cowpeas LEGUMOR
Soak the cowpeas for 6 to 12 hours before cooking to reduce the preparation time and improve digestibility:
- Beninese or Nigerian akara: shell after soaking, blend into a paste, fry into round fritters.
- Senegalese thiébou niébé: cook with rice, dried fish and tomato sauce.
- Nigerien salad: warm cowpeas with red onions, tomatoes, parsley and lemon vinaigrette.
- Ivorian garba: an accompaniment to attiéké and grilled tuna, in a spicy tomato sauce.
- Rustic soup: cowpeas, root vegetables, smoked meat, long cooking to thicken.
- Niébé-style hummus: a variant of classic hummus, mashed cowpeas with garlic, lemon, tahini.
Cooking time: 45 min to 1h in three times their volume of salted water. Keeps in a dry place in the resealed bag for up to 24 months.
Nutritional benefits of cowpeas
Cowpeas show an exceptional nutritional profile: 24g of plant protein per 100g (equivalent to meat), 11g of dietary fibre, and a significant load of iron, magnesium, zinc and folates. Their low glycaemic index makes them an ally for blood-sugar regulation. Like all legumes, they perfectly complement cereals (rice, millet, fonio) to provide a complete plant protein, particularly useful in vegetarian or flexitarian diets.
