Oloyin beans, often called honey beans, are a distinctive variety of cowpea (Vigna unguiculata) prized across Nigeria and wider West Africa for their naturally sweet flavour and creamy texture. The name “oloyin” itself comes from the Yoruba word for honey, giving a clear hint about how these beans taste once cooked.

Beans have been cultivated in Africa for thousands of years. Cowpeas are among the oldest domesticated crops on the continent. Whilst archaeological evidence points to cowpeas being eaten in West Africa as far back as the second millennium BC, specific varieties like oloyin developed over time through traditional farming and selection processes. Although there’s no single documented moment of origin, oloyin beans are closely associated with Nigerian cuisine, especially within Yoruba-speaking regions where they’ve been a daily staple for generations.

Celebrated for their versatility in the kitchen, the signature oloyin dish is “ewa oloyin” which is a soft, richly flavoured bean porridge often served with plantain, garri, bread or ‘swallows’ like amala*.

Beyond porridge, the beans are used in many beloved West African staples: Moi-Moi, a steamed bean pudding; Akara, deep-fried bean fritters; Gbegiri, a rich bean soup. They are also added into stews, salads or paired with rice, yams and plantains. The mild sweetness of oloyin beans means they often need less seasoning than other pulses, making them popular for both everyday meals and celebratory feasts.

Nutrient-rich, oloyin beans are a valuable part of a balanced diet. Like many legumes, they are an excellent source of plant-based protein, which supports tissue repair and muscle health. High in dietary fibre, they aid digestion and are reputed to help to regulate blood sugar levels. Low in fat and cholesterol-free too.

Oloyin beans are also a smart choice for vegetarians and vegans, as they offer nutrients often associated with animal products.

Though rooted in traditional African foodways, oloyin beans are enjoyed well beyond Nigeria. They now appear in Afro-Caribbean and global fusion cooking, appreciated both for their taste and nutritional benefits. In marketplaces and homes across the world, they remain a symbol of cultural heritage and culinary creativity. A humble bean with a rich story and timeless appeal.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE

* Amala is a staple Nigerian swallow food from the Yoruba people, made from yam, cassava, or plantain flour, known for its brownish-black colour and eaten with rich soups like gbegiri and ewedu.