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Vigna unguiculata, commonly known as Cowpea or Blackeyed Pea, is an annual legume that thrives in sandy soil and low rainfall. It is a valuable crop in semi-arid regions across Africa and other countries due to its ability to tolerate harsh conditions. Cowpea requires very few inputs, as its root nodules fix atmospheric nitrogen, making it a suitable crop for resource-poor farmers and for intercropping with other crops.

The whole plant is used as forage for animals, particularly for cattle feed, which is likely why it is called Cowpea. There are four recognized subspecies of Cowpea, three of which are cultivated. The species exhibits a high level of morphological diversity, with variations in size, shape, and structure. The crop can be erect, semi-erect, or climbing.

Cowpeas are primarily grown for their protein-rich seeds, but the leaves and immature seed pods can also be consumed. They are known by various common names such as Blackeyed Pea, Southern Pea, Yardlong Bean, Catjang, and Crowder Pea. Cowpeas were domesticated in Africa and are one of the oldest cultivated crops. They were later domesticated in Asia before spreading to Europe and the Americas.

The seeds are commonly cooked and used in stews, curries, or ground into flour or paste. Most of the world's cowpeas are grown in Africa, particularly in Nigeria and Niger, which account for 66% of global production. Cowpeas are cultivated on approximately 12.5 million hectares, with a worldwide production of 3 million tonnes. They are consumed by 200 million people on a daily basis. However, insect infestation poses a significant challenge to cowpea production, often resulting in yield losses of over 90%. The legume pod borer and the cowpea weevil are the main pests affecting cowpeas.

Overall, Cowpea is a versatile and resilient crop that provides a vital source of protein and sustenance for many individuals in challenging growing conditions.