Common Name: Pigeon Pea
Scientific Name: Cajanus cajan
Family Name: Fabaceae
Pigeon peas can be made into dhal like in Indian cuisines. In Malaysia, it can be made into tempeh or tofu. Whereas in Africa, the seeds are dried and made into sauces to accompany rice, cassava and yam.
Pigeon peas helps reduces the blood constriction and also reduces blood pressure as it has potassium. It also assists in the healing process and cell regeneration in the body. The seeds, leaves and peas of pigeon peas are used to treat inflammation due to the presence of organic compounds. In Nigeria, the leaves are used to treat.
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