Crop Production environment
Requires friable loamy soil with adequate moisture. Can grow in any part of the country during the rainy season. Production in swampy areas is very common in the dry season
Cowpeas are tolerant to heat and drought and are generally most important crop in the semi-arid tropics
Planting
There are two types:
1. Erect or bushy
2. Climbing
Seeds are sown 0.5 cm deep in well-prepared seedbeds
Climbing cultivars are sown in rows 75cm x 75cm while erect/bushy types are sown 15cm x 35cm and covered lightly for soil-seed firm contact.
In some areas, cowpeas are interplant with cassava or /groundnuts.
Pure stand performs best.
Crop Management
Cowpeas are legume plants that are
capable of fixing nitrogen front me soil.
Manure/fertilizers may or ma not be applied
Keep fields weed free
Harvesting
Harvest at 3-4 weeks after sowing before flower opens.
Harvest according to market demand i.e.
- uproot whole plant
- pluck off the tender shoots (this allows
development of new shoots for continuous
harvest)
Sprinkle some water on the heaps of shots to keep them fresh
Nutrition
Rich in calcium (Ca)
Dried cowpea leaves have high protein content
Other Uses
Most species are used both for their grain and their leaves
Preparation and Utilization
Ingredients:
- 2 handful cowpea leaves
- 1 onion
- 2 tomatoes
- 3 tbs. cooking oil
- ½ cup groundnut flour/paste
- 1 cup milk
- Salt
- 2 cups water
Procedure:
sort tender leaves of cowpeas
wash and cut into small pieces
boil water, add salt & cowpeas then cover the pot till soft. Drain
wash, peel and slice tomato
clean, wash and slice onion
roast, remove the husks & grind the groundnuts finely
fry onions, add tomato and stir till soft
add boiled nightshade and stir well
mix groundnut flour with milk, add into the mixture & stir while simmering for 10 minutes
season to taste, serve while hot
