Taste of Africa.

Taste of Africa.
Get to know the recipes of Africa for the superfan of African food who loves to cook and eat.

Pro Tips and African Recipes

The African Gourmet has all the best quick & easy dinners for delicious meals on a busy night. Skillet suppers. Easy lunches. Everyday Meals. Easy African Desserts. From our African kitchens to yours, all the tips, advice and recipes you need to make life more delicious, from everyday dinners and desserts to special occasion African feasts.

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African cowpeas black-eyed peas facts and information

Black-eyed peas also known as Cowpeas or niébé originated in Africa and are widely grown around the world. Niébé, a variety of cowpea is a drought-resistant bean that thrives even in the dry, arid soils of the Sahel.

The niébé bean improves soil quality in the Sahel by fixing nutrients since its nitrogen requirements low; its roots form nodules that contribute to the fixation of atmospheric nitrogen.

The Sahel of Africa is a huge dry area and includes northern Senegal, southern Mauritania, central Mali, northern Burkina Faso, southern Algeria, Niger, northern Nigeria, central Chad, central and southern Sudan, northern South Sudan, Eritrea, Cameroon, Central African Republic and northern Ethiopia.

African cowpeas black-eyed peas facts and information


Cowpeas, especially the Niébé variety of cowpea is grown by many women small farmers, throughout West Africa.


What exactly are cowpeas? African cowpeas black-eyed peas facts and information.


Black-eyed peas or cowpeas originated from West Africa.

Throughout Africa black-eyed peas are known as cowpeas.

Cowpeas are the most important seed legume in the tropical savanna areas of Africa.

Black-eyed peas or cowpeas are grown and eaten extensively in Asia, South and Central America, the Caribbean, the United States, the Middle East and Southern Europe.

Cowpea plays an important role in the livelihoods of many rural families in Africa, Latin America and Asia by providing nutrients deficient in cereals.

Cowpeas provide the bulk of proteins and vitamins such as folic acid, micro-elements such as iron, calcium, zinc and also carbohydrates in many food deprived areas of the world.

Cowpea is an important staple crop in sub-Saharan Africa, especially in arid Savannahs of West Africa and the Sahel.

Cowpeas are a valuable source of vegetable protein, vitamins as well as valuable income.

Western and Central Africa is the leading cowpea producing regions in the world producing around 64 percent of the estimated 3 million tons of cowpea seed produced each year.

Nigeria is the world’s leading cowpea producing country; Senegal, Niger, Ghana, Mali, Cameroon and Burkina Faso are significant also significant producers.

Niébé is a variety of cowpea grown by many women small farmers, throughout West Africa.

Black-eyed peas get their name from their characteristic appearance of a black dot in the middle of a cream colored bean.

The black-eyed pea is believed to have been introduced to the United States through the African slave trade.

Black-eyed peas are said to bring good luck when eaten on New Year's Day in the Southern US. The peas represent good luck, and are served with collard greens that represent money.

Black-eyed peas are full potassium, calcium, magnesium, and iron.


Cowpeas or black-eyed peas are popular in Africa and in the South USA.

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Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.