Likhubi is known by its scientific name, Vigna unguiculataa. In Swahili, kunde means “cowpea,” and in English, it means “kunde.” Among the traditional Luhya vegetables, it is the most widely available, as it is also a favorite among other Kenyan ethnic groups. Likhubi is so well-liked that it is frequently grown for profit.
The fact that likhubi is frequently used as the “second vegetable” while preparing traditional Luhya vegetables contributes to its popularity. We frequently cook our veggies as a combination of two or more vegetables, as can be seen in our recommendations below for preparing traditional Luhya vegetables.
Types of likhubi
Two varieties of Likhubi exist. During the brief rainy season, which runs from October to December, the first kind, known as ilande (Isukha), is planted. It is still cultivated until March, when the long rains begin.
The second variety, referred to as inzekhu in Isukha, is a shorter crop that is harvested in May and May and grows best during the lengthy March through May rains. Intercropping maize and beans with the seeds of the Inzekhu variety is common practice. This likhubi cultivar is “left” to develop and produce seeds for the following season as its cycle draws to a close. So, July through September is typically when the seeds are gathered.
Traditional Luhya medicine employed likhubi plant derivatives to treat a variety of ailments. These include treating STIs (endometriosis) (endwasi) , avoiding miscarriages, and treating stomach ulcers.
