Big Red Ripper African (Southern) Pea

Vigna unguiculata

Seeds per pack ~ 40

Germination: 92%  (Packed for 2025)

The Big Red Ripper pea, also known as the Red Ripper pea or Southern pea, is a variety of cowpea (Vigna unguiculata) that is well-suited to the warm climates of the southern United States. This variety is known for its vigorous growth and the production of large, red-colored peas that are encased in long, slightly curved pods. The peas themselves are typically a deep red or burgundy color, which is where the variety gets its name.

This vegetable seems to have a different name in each section of the country. Southern peas are also called cowpeas, field peas, crowder peas, and black-eyed peas. Several varieties have historically been cultivated in Africa, and were transported to the Americas via the transatlantic slave trade, hence a new term, African Peas.  By whatever name you call them, they’re an old favorite in the South.

Big Red Ripper peas are appreciated for their rich, hearty flavor and are often used in traditional Southern dishes. They can be prepared in a variety of ways, including being boiled, stewed, or included in soups and casseroles. Like other cowpeas, they are also valued for their nutritional content, providing a good source of protein, fiber, vitamins, and minerals.

The plants are quite hardy and can tolerate a range of soil types, though they prefer well-drained soils. They are also drought-resistant to some extent, making them a reliable crop in areas with less consistent rainfall. The Big Red Ripper pea is often grown in home gardens and on small farms, where it can also serve as a valuable component in crop rotation systems, helping to improve soil fertility by fixing nitrogen from the air into the soil.