Cowpea (Jhudunga) Diversity - A Journey through a Wealth of Agricultural Knowledge in Niyamgiri Foothills

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Cowpea or jhudunga (in Odia) is an important crop in Asia and Africa. One of the oldest crops to be farmed cowpea is cooked into stew and curries. Even its leaves, green seeds, and pods are also cooked. It provides a rich source of protein and calories. 


Believed to have originated in Africa, cowpea is a staple food crop in the region of Niyamgiri and its foothills in the Rayagada District of Odisha. In this part of Odisha, the indigenous Kondh farmers grow cowpea in hilltops and hillslopes. There are 4 to 5 varieties of cowpea are grown here. 




When you travel slowly in this picturesque landscape of hills and valleys what draws your immediate attraction is the colourful seeds and their post-harvesting activities. Often you are invited to relish its curry. The protein-rich cowpea curry and stew help the humble farmers to work hard in the hills. 




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Comments

  1. csibabrata1 December 2021 at 19:59

    Rich wonders of Odisha! The local indigenous communities are doing a commendable job in conserving this rich biodiversity. Of course, the popular 'economic' and 'scientific' approach apt to promote monoculture and 'intensive' farming .

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