The cowpea, a common kitchen ingredient, is also a powerhouse of nutrition

Published : Apr 16, 2024 12:14 IST - 5 MINS READ Someone needs to speak up for food. I thought I’ll explore the humbler ingredients we usually ignore, so I grabbed the nearest tin, tossed a fistful of beans into a crock, and left them to soak. I hadn’t expected to be stared out of countenance: across the film of water, hundreds of black eyes trained reproach at me. I almost heard them snarl, ‘Predator!’ This morning, eight hours later, the beans look like it’s been a wild night. A century later, Athenaeus, who made a cult of fine dining, dismissed the bean as a dessert fit for beggars.Meanwhile, at home, the Harappans were growing Vigna by 2,200 BCE, and we haven’t stopped eating it since.