Overview

Catjang pea (Vigna unguiculata subsp. cylindrica) is a subspecies of cowpea, a legume native to Africa. The plant is an erect, densely branched shrubby plant, typically grown as an annual. The seeds are small, with a flavor similar to other cowpeas: earthy, mildly nutty, and slightly sweet when cooked.

Origin and history

The cowpea species Vigna unguiculata is native to West Africa, where it was domesticated thousands of years ago [1]. Catjang is one of several cultivated subspecies that spread across the Old World tropics, reaching Asia through early trade routes [2]. In parts of Africa and Asia it is used as a food crop [2].

Varieties and aliases

The subspecies is sometimes grouped under the broader category of cowpea or referred to by its botanical synonym Vigna unguiculata subsp. cylindrica.

Culinary uses

Catjang peas are prepared similarly to other cowpeas. The dried seeds are boiled and used in soups, stews, and porridges. In West African cooking, cowpeas are often cooked with palm oil, onions, and chili, or mashed into fritters. In parts of Asia, the young pods and leaves are also consumed as a vegetable [2]. The seeds require soaking and a long simmer to become tender.

Cross-cuisine context

Catjang pea has no widely recognized analogue in Mexican cuisine. The closest functional comparison is the common black bean (Phaseolus vulgaris), which occupies a similar role as a daily staple legume in stews and soups. In other LA-relevant cuisines, the cowpea family is comparable to the black-eyed pea (also a Vigna unguiculata subspecies) used in Southern U.S. and West African cooking, and to the mung bean (Vigna radiata) used in Filipino, Vietnamese, and Chinese cuisines for both sweet and savory preparations.

Notes for cooks

  • Dried catjang peas can be substituted with black-eyed peas, crowder peas, or other cowpea varieties in most recipes.
  • Store dried peas in an airtight container in a cool, dark place. They keep for up to a year.
  • The peas do not need pre-soaking if cooked in a pressure cooker, but a 4- to 6-hour soak reduces stovetop cooking time to about 45 minutes.