History
Pigeon pea, whose scientific name is Cajanus cajan, has likely been cultivated for at least 3,000 years. It is believed to originate from Asia and gradually spread to East Africa through Asian traders. From there, as a result of the transatlantic slave trade from Africa to the Americas, it reached the Caribbean. Today, it is widespread throughout the tropical regions of the world.
It was therefore during the period of slavery that pigeon pea arrived in Martinique. Father Labat reportedly stated that it “came from Africa on slave ships.” The plants were then grown around the main dwelling to prepare the Christmas meal. Its name refers to Angola, the African country from which it was supposedly exported. It is also known as “pois de bois,” “pois de pigeon,” “pois cajan,” or “pois congo” in some countries. This last name corresponds to its English name, pigeon peas.
Varieties
There is only one variety of pigeon pea. Its cultivation does not require much water and it can grow well in areas receiving less than 650 mm of rainfall per year. This is why it is considered a plant that is quite resistant to drought.
Medicinal properties
A decoction of the shrub’s leaves can be used as a mouthwash after tooth or mouth pain. The leaves can also be used to make a tea that benefits the kidneys, helps with renal colic, and supports the elimination of urinary stones. In various countries, they are prescribed for different purposes:
- Gynecological irritations: leaf decoction (Argentina)
- Conjunctivitis: macerated leaves used for washing
- Rheumatism: leaves applied locally
- Bronchitis, cough, pneumonia: flower decoction
- Minor skin issues: compress with leaf maceration
- Hair care: aqueous maceration of young leaves
- Jaundice: salted leaf juice
- Headaches, dizziness: roasted seeds added to coffee
Uses
Although it can be harvested during the last quarter of the year, pigeon pea is generally consumed during the Christmas season in Martinique. It accompanies the traditional Christmas meal along with Christmas yam and local root vegetables. It is eaten only cooked, usually as a soup.
It is also widely consumed throughout the Caribbean, especially in the Dominican Republic, Haiti, Puerto Rico, Trinidad and Tobago, and Grenada, where it is often cooked with pieces of pig tail.
