pigeon peas

The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent. The cultivation of the pigeon pea goes back at least 3,500 years. The center of origin is probably peninsular India, where the closest wild relatives (Cajanus cajanifolia) occur in tropical deciduous woodlands. From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea.

By means of the slave trade, it came to the American continent, probably in the 17th century. About 77% of the world’s production of pigeon peas is grown in India. Africa is the secondary center of diversity and at present it contributes about 21% of global production. In Africa, Malawi, Tanzania, Kenya, Mozambique and Uganda are the major producers. These days it is the most essential ingredient of animal feed used in West Africa, especially in Nigeria, where it is also grown.