Cowpea Leaves
Leafy Green
Also known as: Morogo, Imifino, Thepe; leaves of the cowpea (Vigna unguiculata)
About this crop
The tender leaves of the cowpea (black-eyed pea) plant, eaten as morogo across Southern Africa and as an everyday leafy green in East and West Africa. Growability: grows here now as a warm-season annual in the NYC and RI foodshed, and the same plant gives both leaves and peas.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
A staple garden and wild-harvested green. Cooked down into a relish (morogo) eaten with maize porridge.
How to prepare
Young leaves are boiled or sauteed with onion, tomato, and groundnut (peanut) paste, then served as a relish alongside pap or rice.
Recipe ideas
Share how you use Cowpea LeavesMorogo with pap; cowpea-leaf relish with groundnut.