History
Pigeon peas (Cajanus cajan) have been cultivated for at least 3,000 years. It is native to Asia and gradually spread in East Africa by Asian traders. From there, following the trafficking of slaves from Africa to the American continent, it arrived in America and the Caribbean. There it is currently widespread throughout the tropical world.
So it was during the period of slavery that pigeon peas would have arrived in Martinique. Father Labat reportedly said he "had arrived from the African slave ships." They were then planted around the main house to prepare the Christmas dinner. In Martinique, its name "pois d'Angole" refers to Angola, the African country from which it would be exported.
It is also called Wood peas, Congo peas or Cajan peas in some countries.
Varieties
There is only one variety of pigeon peas. The culture of pigeon peas does not require much water and can grow well in areas with less rainfall of 650 mm annually. Therefore we say that it is a plant rather resistant to drought.
Health benefits
The leaves of the shrub decoction can be used to mouthwash after toothache or mouth. They can also be used for herbal tea that will do good to the kidneys, renal colic and urinary stones. These are prescribed in various countries for various reasons:
- Gynecological Irritations: leaf decoction (Argentina)
- Conjunctivitis: maceration leaves, wash
- Rheumatism: local application sheet
- Bronchitis, cough, pneumonia: flowers decoction
- Superficial skin disorders: compress the leaf maceration
- Hair care: Aqueous maceration of young leaves
- Jaundice: salty leaf juice
- Headache, dizziness: roasted seeds added to coffee
Uses
If it can be harvested around the last trimester of the year, pigeon peas are usually eaten at Christmas in Martinique. It is the accompaniment of Christmas dinner with Christmas yams and légumes pays (yams, dasheens, breadfruits, plantain bananas, etc). It is eaten cooked, as soup. It is also highly consumed in the Caribbean, including Santo Domingo (Dominican Republic and Haiti), Puerto Rico, Trinidad and Tobago and Grenada, where it is cooked, mixed with pigtail pieces.
