ABOUT AFRICAN BROWN BEANS (COWPEAS)
Cowpeas are known in Africa as beans! They originated in Africa but are now also grown in South Africa and Asia. Cowpeas date back to 5000 years of grain farming in West Africa. They come in various colours from white to very dark brown or black but in this post I’m going to be consecrating on the pale brown cowpea called the clay cowpea. In West Africa it is called the honey beans (Oloyin) due to its very delicious taste. Brown beans can be cooked into various meals in multiple ways, they could be boiled, stewed, fried or baked.
NUTRITION IN AFRICAN BROWN BEANS
Apart from being rich in protein brown beans also contain B vitamins, Calcium, Potassium and Folate. It is a very valuable source of food more brown beans nutritional values are listed below:
- Low in cholesterol
- Low in saturated fat
- Good source of protein
- Good source of fibre
- Rich in Iron
- Rich in Anti-Oxidants
HEALTH BENEFITS OF AFRICAN BROWN BEANS
- Aids digestion
- Can be added to a weight loss diet
- Fights hair loss
- Boosts hair growth
- Great with diabetic conditions
- Prevents development of cancerous cells by eliminating harmful free radicals
- Removes toxic compounds from the body
AFRICAN BROWN BEANS (COWPEAS) MEALS
Preparing Beans – When harvested, beans could be mixed with stones and chaff from the farm. First the beans have to be picked and made chaff and stone free.
Depending on what type of dish is being made sometimes beans have to be peeled. I mean the skin has to be removed. This is done by soaking the beans in warm water for an hour, rub the beans between your palms the skin will come off and float. Pour out the water with the bean skin, replace the water and repeat the process until the beans are free of the skin.
The peeled beans is then boiled or blended with spices.
For bean Soup the peeled beans is boiled with salt and onion till very soft and then blended.
Bean Cakes or fritters
In this case the peeled beans are blended
with pepper (best is Scotch Bonnet) and
onions into a paste that is a bit thick.
Then spooned into hot (250 degrees C) oil and fried till brown.
For pudding, peeled beans are also blended with onion and spices but into a lighter texture than for fritters. The mix is put into small containers (similar to pudding bowls) and either steamed or baked.
For porridge, brown beans are boiled with palm oil, onions and pepper till soft.
If you have any questions on brown beans, would like more information or would want to add some information please leave a comment below