Pigeon pea

The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean. The scientific name for the genus Cajanus and the species cajan derive from the Malay word katjang meaning legume in reference to the bean of the plant. In English they are commonly referred to as pigeon pea which originates from the historical utilization of the pulse as pigeon fodder in Barbados. The term Congo pea and Angola pea developed due to the presence of its cultivation in Africa and the association of its utilization with those of African descent. The names no-eye pea and red gram both refer to the characteristics of the seed, with no-eye pea in reference to the lack of a hilum blotch on most varieties, unlike the black-eyed pea, and red gram in reference to the red color of most Indian varieties and gram simply referring to the plant being a legume. section In Benin the pigeon pea is locally known as klouékoun in Fon, otinin in Ede and eklui in Adja. In Cape Verde they are called Fixon Kongu in Cape Verdean creole. In Comoros and Mauritius they are known as embrevade or ambrebdade in Comorian and Morisyen, respectively, in return originating from the Malagasy term for the plant amberivatry. In Ghana they are known as aduwa or adowa in Dagbani. In Kenya and Tanzania they are known as mbaazi in Swahili. In Malawi they are called nandolo in Chichewa. In Nigeria pigeon peas are called fiofio or mgbụmgbụ in Igbo, waken-masar "Egyptian bean" or waken-turawa "foreigner bean" in Hausa, and otinli in Yoruba. In Sudan they are known as adaseya, adasy and adasia.