Cowpea and Kale

Cow peas

Cowpea Vigna Unguiculata, kunde (Kiswahili, Kamba, Kipsigis), mathoroko (Kikuyu), likhuvi (Luhya), a lot-bo (Luo), egesale (Kisii), Kiyindiru (Luganda).

A climbing, spreading or erect annual herb belonging to the family Leguminoseae (Paplionaceae).Cowpeas are native to Africa where it was domesticated over 4000 years ago.

The crop exhibits much variation in growth habit, leaf shape, flower color and seed size and color.

Cow peas are started from seed planted about 20-40 cm apart and are often grown as an inter crop with maize. When produced as a green vegetable, it is commonly grown as a mono crop in rows 30-40 cm apart with 8-12 cm between plants.

The dried seeds, fresh seeds, pods, leaves and young stems are edible.

Tender cow pea leaves and shoots contain 4% protein, 4% carbohydrates and are rich in calcium, phosphorus and vitamin B. Dried seeds contain 22% protein and 61% carbohydrates. The leaves may be dried and stored for later use.

Cow peas are tolerant of drought and low light conditions, but are very susceptible to a variety of insects and diseases. Cow peas that are sprayed with pesticides should not be eaten as leaves. One additional benefit of cultivating cow peas is its ability to fix atmospheric nitrogen in root nodules through symbiosis with rhizobium bacteria.

Traditional Kale

Brassica carniata, chinkongonyira(Kisii), likabichi lya manyonyi(Luhya), kandhira(Luo). Also known as Ethiopian cabbage or Ethiopian mustard.

An erect, branched, annual herb belonging to the family Cruciferae and growing to 1.2 m in height. The leaves are narrow to ovate about 8 cm in length, with shallow or heavy lobes, and are similar than other kales and cabbages.

The yellow flowers are borne on long terminal inflorescences. The fruit is a green capsule, turning brown when dried and bearing many small, black seeds.

This plant is believed to be native to the Ethiopian Highlands, but is also very common in Nyanza & Western Provinces where it is a preferred vegetable among the Luo & Luhya communities.

It is also grown in and around Mombasa and Nairobi. The plant sometimes occurs as weed in cultivated ares and prefers fertile soils between 0-1600 m in elevation that receive between 600-1600 mm of annual rainfall.

Traditional kale is grown from seed that is planted in narrow rows/broadcast. The plant is often attacked by birds so it is usually grown in gardens near homesteads. A recommended management is to cut the stems at 15-20 cm height to encourage the proliferation of more and larger leaves.

The leaves are eaten as a vegetable that may either be eaten by boiling the sliced fresh leaves or thoroughly boiled, then dried into lumps that are stored as a dry season food.

The plant is often grown in mixtures of other traditional leafy vegetables, and is eaten by boiling it with nightshade and spider plant.

The cooked leaves have a sharp odour but not a bitter taste. The dried leaves contain 3.5% protein, 1.6% fiber and are high in vitamin A and phosphorus. Water used to boil the leaves are said to have medicinal properties and the seeds are sometimes pressed for oil that is rubbed onto the skin.