Vigna unguiculata, commonly known as Cowpea, is an annual vine or herb native to savannas, open woodlands, and grasslands in Sub-Saharan Africa. It is a versatile and resilient crop that has adapted to a wide range of ecological conditions in Africa and Asia, including semiarid regions where it is a staple food. Cowpeas can grow to varying forms, from short and bushy at 20 cm (8 in) to vining forms reaching 2 m (6 ft 7 in) in height. The deep taproot can penetrate up to 2.4 m (7 ft 10 in), which helps the plant access water in dry soils. Flowers come in shades of purple, pink, yellow, white, and blue, typically blooming in the warm season.

Cowpeas are valued for their drought tolerance and ability to thrive in sandy soils with up to 85% sand content. They are a key source of protein for human consumption and are also used as livestock feed. The nitrogen-fixing capability of cowpeas enriches the soil, making them ideal for intercropping and improving agricultural sustainability. In cultivation, they prefer full sun and can tolerate medium water conditions, with best growth in soils that offer medium to slow drainage. While cowpeas are relatively low-maintenance, they can be affected by pests like aphids, thrips, and nematodes, as well as diseases such as bacterial blight and Fusarium wilt. They are typically grown in regions with annual rainfall between 400 and 700 mm (16 and 28 in) and are a summer crop in temperate zones due to their preference for temperatures around 30 °C (86 °F).CC BY-SA 4.0