Speckled Graham African (Cow) Pea
Vigna unguiculata
Seeds per pack ~ 70
Germination Jun 2024 Packed for 2025
Traditionally known as the speckled cowpea (Vigna unguiculata) is a variety of cowpea that is known for its distinctive speckled appearance. Peas are legumes that are widely cultivated in various parts of the world for their edible seeds and leaves. It is commonly grown in regions with warm climates and is an important source of nutrition for many people. 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.
Origins and History
The Speckled Graham African (Cow) Pea (Vigna unguiculata) is a treasured heirloom variety with deep cultural and agricultural roots in the American South, particularly among African American farming communities. Its ancestry traces back to West Africa, where cowpeas have been cultivated for thousands of years as a drought-tolerant, nutrient-dense food source. Enslaved Africans brought these seeds to the Americas during the transatlantic slave trade, where they became a staple crop in Southern homesteads. The Speckled Graham variety, with its distinct mottled seeds, has been preserved through generations of seed saving, valued for its adaptability and flavorful yield.
Appearance and Characteristics
This vigorous vining variety produces lush green foliage, delicate pale lavender to white flowers, and long, slender pods filled with uniquely patterned seeds. The seeds are a warm tan or cream base marked with irregular reddish-brown speckles, giving them a marbled appearance. Plants are heat- and drought-tolerant, making them well-suited for challenging growing conditions. Speckled Graham peas typically mature in 70–85 days and can be grown as either a shelling pea or dried for storage.
Culinary Uses
Speckled Graham cowpeas are prized for their earthy, rich flavor and creamy texture when cooked. They are a key ingredient in traditional Southern dishes such as Hoppin’ John, stews, and succotash. When dried, they hold their shape well in soups and slow-cooked recipes, while fresh shelling peas offer a tender, delicate taste. Their protein content and ability to absorb seasonings make them a versatile addition to vegetarian and meat-based meals alike.
Growing Tips with Vegetation Zones and Sowing Depth
Best suited for USDA Zones 6–11, Speckled Graham cowpeas thrive in full sun and well-drained soils, performing well even in poor or sandy ground. They should be direct-sown after the last frost when soil temperatures are consistently above 65°F. Sow seeds 1–1.5 inches deep, spacing them 3–4 inches apart in rows 24–36 inches apart. Being nitrogen-fixing legumes, they naturally enrich the soil, making them a valuable rotation crop. Regular watering during flowering and pod set will increase yields, though plants tolerate dry spells once established.
Harvesting Guidance
For fresh shelling peas, harvest pods when they are plump but still green, before seeds fully harden. For dry storage, allow pods to mature and dry completely on the vine, then pick and shell. Fully dried peas should be stored in a cool, dark, and dry place in an airtight container, where they can last for a year or more. Continuous picking of green pods encourages more production, while leaving some for seed saving ensures future crops of this resilient heirloom variety.
Botanical Origins of Vigna unguiculata
Vigna unguiculata, commonly known as cowpea, black-eyed pea, or southern pea, is a species of legume that originated in sub-Saharan Africa. Its wild relatives are native to tropical regions of West Africa, where the plant evolved in dry savanna ecosystems characterized by seasonal rainfall and poor soils. Genetic and archaeological evidence points to the Sahel region—spanning modern-day Niger, Nigeria, and Burkina Faso—as the primary center of domestication. This region’s fluctuating climate favored plants that could tolerate drought, leading to the selection of early cowpea types adapted to marginal soils and variable moisture. The species’ genetic diversity is greatest in Africa, supporting its identification as the evolutionary cradle of the crop.
History of Domestication
Domestication of Vigna unguiculata likely began more than 3,000 years ago, when early African farmers began selecting plants with larger seeds, less pod shattering, and improved taste. These cultivated forms were closely associated with the rise of settled agriculture in West African communities that also grew millet and sorghum. Archaeobotanical finds from central Ghana and the Niger River basin confirm cowpea’s early presence in African farming systems. Its rapid domestication was driven by its multipurpose utility—as a source of protein-rich seeds, edible leaves, and soil-enriching green manure.
Spread and Diversification
From West Africa, domesticated cowpea spread along ancient trade routes both within Africa and beyond. It moved eastward into Ethiopia and down into southern Africa, where it diversified under local growing conditions and cultural preferences. Through trans-Saharan trade and contact with the Mediterranean world, Vigna unguiculata reached India by around 2,000 years ago, and later spread to Southeast Asia. The species was introduced to the Americas in the 16th–17th centuries via the transatlantic slave trade, where enslaved Africans carried seeds and culinary traditions that became embedded in Southern U.S. food culture. In the Americas, cowpea adapted to new environments and diversified into varieties such as the black-eyed pea, clay, cream, and crowder types. Today, it is a global crop cultivated across tropical and subtropical regions, valued for its resilience, nitrogen-fixing ability, and central role in food security.
