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Cow Peas


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MiVigna unguiculate is an African heritage bean variously referred to in South Africa as Dinawa (Sepedi), Akkerboon (Afrikaans), Cowpea (English) and Imbumba/ Isihlumaya in IsiZulu. Due to its tolerance for sandy soil and low rainfall, it is an important crop in semi-arid regions across our country and the continent.

Dinawa are often referred to as “poor man’s meat” due to the high levels of protein found in the seeds and leaves. They are also a good source of fibre and several important micronutrients, including folate, copper and thiamine. When using Dinawa as part of a weight loss/ maintenance strategy, ½ cup or 100g should be regarded as ½ protein portion and ½ carbohydrate portion.

Cow peas are deliciously versatile. BaPedi cooks traditionally use the plant’s leaves as green vegetable either alone (Morogo wa monawa) or combined with marula nuts (Dikgopana). Venda cooks crush the beans and serve them as a side dish with porridge (More wa nawa). Tsonga culinary culture mixes the beans with maize and peanuts to create Tihove while Xhosas add sorghum and serve the combination as Uphethwana.

This product has been prepared in a facility that uses gluten, sesame, soya and tree nuts.

Store in a cool, dry place. Once opened, store in an airtight container or reseal.

NUTRITIONAL INFORMATION (nutrient values for 100g raw)
Energy 1410kj
Protein 23.5g
Total Fat 1.2g
Carbohydrate 60.03g
Dietary Fibre 10.6g

Source: US Department of Agriculture. Food Data Central.



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