The cowpea is an annual herbaceous legume from the genus Vigna. Due to its tolerance for sandy soil and low rainfall, it is an important crop in the semiarid regions across Africa and Asia. Cowpea is derived from a dense shrub plant that grows about 3 feet high. The crop is mainly grown for its seeds, which are high in protein, although the leaves and immature seed pods can also be consumed. Cowpeas can either be short and bushy or act like a vine by climbing supports or trailing along the ground. Cowpea is rich in vitamin A & C and also has an appreciable amount of thiamin, riboflavin, niacin, vitamin B6, and pantothenic acid as well as a small amount of foliate. Cowpea roots and leaves are rich sources of calcium, phosphorous, and Vitamin B. Cowpeas are not only versatile and delicious but also important for human health, offering a number of benefits.