Bambara Groundnut
Voandzeia subterranea (Syn. Vigna subterranea)
Baffin Pea, Bambara Bean, Congo Goober, Earth Pea, Earth Nut, Ground Bean,
Jugo or Juga Bean, Kaffir Pea, Madagascar Groundnut, Njugo Bean, Stone
Voandzou, Haricot Pistache, Haricot de behanzin, Pois Arachide, Pois Bambara,
Pois de Terre (French); Erderbse (German); Guisante de Tierra, Maní de Bambara,
Maní de Africano (Spanish); Feijão Jugo (Portuguese); Oviélon (Angola); Ful
Abungawi (Sudan), Guerte (Arabic); Njama (Malawi); Nela-kadalai (Malaysia);
Kachang Bogor (India); Njugo Bean (South Africa)
Bambara Groundnuts originated in West Africa and have been grown in tropical
Africa for many centuries. Today they are mainly grown in areas of tropical Africa
with low rainfall and poor soils. They are also grown in central and South America,
India, the Philippines, Malaysia, Indonesia and northern Australia. Zambia is the
biggest producer. They are mainly grown on a small scale for local production and
do not enter into world trade. They are occasionally found growing wild in West
Africa.
There are many types of this annual legume: open (spreading), compact
(bunched) and intermediate (semi-bunch). They have trailing stems 10–15 cm long,
almost submerged. After the pale yellow or pink flowers have been fertilised (most
varieties are self-pollinated, though cross-pollinated types also exist), the ovary
grows down into the soil, like groundnuts. One or two centimetres below the soil
of various colours (white, black, red and also often speckled or patterned), usually
with a white hilum that may be edged by a black or brown eye.
The mature seed formed in these subterranean pods contains a nicely balanced
composition of 14–24% protein, 4.5–6.5% fat and 50–60% carbohydrate (mainly
starch). The calorific content is quoted as being between 367 and 412 per 100 mg
edible portion. This well-balanced food is also quite easy to prepare and tastes good,
though prolonged boiling is required.
The plant grows in hot, arid regions on poor soils where other legumes or high
protein sources such as groundnuts do not grow well. This species has been
neglected as a crop until recently when their potential as a source of protein in
marginal areas is starting to be exploited.
The plant looks very similar to the Groundbean or Kersting’s Groundnut
(Kerstingiella geocarpa), which has grains which are usually white, brown, black or
speckled and which look very similar to the seed of the Haricot or Common/Field
Bean (Phaseolus vulgaris). The Groundbean (K. geocarpa) has broader leaves than
the Bambara Groundnut, and the plant is less robust, though it can grow in even
more arid areas than the Bambara Groundnut.
website, and elsewhere.
Groundnut, Underground nut, Aboboi, Akyii, Djokomaie, Epi roro, Gertere, Gobbo
surface pods develop, which are hard and wrinkled, 1–3 cm long, either round or
oval. The pods contain one or sometimes two hard round seeds 7–15 mm in diameter
Online information on the Bambara Groundnut is available from the BAMNET