Cowpeas, also known as black-eyed peas or Vigna unguiculata, are leguminous crops native to Africa but now cultivated worldwide. They are named for their distinctive black or brown “eye” spot on the cream-colored seed coat. Cowpeas are valued for their high protein content, essential vitamins (especially folate and vitamin A), and minerals such as iron and potassium. They are a staple food in many cultures, used in soups, stews, salads, and as a side dish. Additionally, cowpeas play a vital role in sustainable agriculture due to their ability to fix nitrogen in the soil, enhancing soil fertility and crop rotation practices.