Bambara groundnut (Vigna subterranea) is an edible legume in the family Fabaceae, originated in Bambara, near Timbuktu in Central Mali, West Africa, hence its name Bambara groundnut. It is known as Nyimo Beans in Zimbabwe, and Jugo Beans in South Africa. Bambara groundnut is the third most important crop, after groundnuts and cowpeas, in semi-arid Africa. It is widely cultivated in sub-Saharan Africa.
Bambara groundnut is an important source of protein for the poorer African who cannot afford expensive animal protein and cultivation of other legumes is risky. It has since distributed and grown in Asia, parts of Northern Australia, and South and Central America.
Bambara groundnut is a low-growing legume that is drought tolerance and resistance to pests and diseases. No chemicals or fertilizers are used and the crop is suitable to plant in hot, dry region where other leguminous crops cannot be grown. It can tolerate harsh conditions better than most crops. In Zimbabwe, Bambara groundnut is normally inter-cropped with maize in November or December, and harvested 5-6 months later. The other suited crops are sorghum, millet, groundnut, yams, and cassava. Bambara groundnut fixes nitrogen into the soil and improves soil fertility.
Bambara groundnut pods are larger and rounder than peanut shells, and the seeds inside are shaped more like peas than peanuts. They are eaten fresh after harvest, and also dried and stored for later consumption. The seeds are usually stored in their shells, otherwise they are susceptible to weevils. Canned beans can be added to stews and salads, made into dips or eaten straight out of the can.
Bambara groundnut is high in methionine (an essential amino acid), carbohydrate, phosphor and protein content. The seeds are used for food and beverage due to its high protein content. Red seeds are more popular than the cream seeds as it contains almost twice as much iron as the cream seeds, and command a higher price with the Grain Marketing Board because they are classed as Grade A.
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