Vigna subterranea is a member of the family Fabaceae. The plant originated in West Africa. Vigna subterranea ripens its pods underground, much like the peanut. They can be eaten fresh or boiled after drying.
It is mainly used in cooking especially in the making of Okpa which can be taken along with Pap (Akamu or ogi), drinks, soaked garri flakes, and others.
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