A short guide to cowpeas: where it comes from, how Moroccan homes use it and what to keep in mind.
Cowpeas (اللوبيا)
Cowpeas are a popular Moroccan legume, stewed with tomato and cumin and eaten with bread.
How to use: As part of varied meals, in normal cooking amounts.
Cowpeas in home recipes
- Quick breakfast: with yoghurt or porridge, a little honey and nuts, or in a traditional dish.
- At family gatherings, cowpeas can be served with tea or a traditional breakfast.
- Write down the recipe and amount you like so you can repeat the same taste.
- Start with a small amount and try cowpeas in one recipe before making it a habit.
Tips for buying and storing cowpeas
- Keep cowpeas in an airtight container away from light, heat and moisture.
- Always use a clean, dry spoon.
- Buy enough for a few weeks so it stays fresh and fragrant.
- Choose a product with a clear origin and a label showing ingredients, size and date.
- A natural smell and colour are good signs; avoid anything that smells off or looks damp.
The story of cowpeas at the Moroccan attar
- In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
- Cowpeas is one of the products Moroccans have known for generations, with ways of using it passed down in families.
- Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
- Today the same traditional products come with clear labels and home delivery.
General precautions
- Moderation first; herbs do not replace a varied diet.
- Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
- Patch-test oils and skin products on a small area; avoid the eyes.
- Store cool and dry, out of reach of children.
Please note: this is cultural and general content, not medical advice; see a doctor if needed.
Cash on delivery across Morocco, delivery in 24–72 h, free from €13.75. Offer: 10% off 2 products, 15% off 3 or more.
Explore more: Natural herbs and spices · Packs & offers
