Kamande (Njahi, Black Beans), scientifically known as Lablab purpureus from the Fabaceae family, is a traditional East African variety featuring oval to kidney-shaped seeds measuring 8-10 mm long and 5-7 mm wide with a glossy deep black coat, distinctive white hilum, smooth texture, and weighing 45-50g per 100 seeds. These legumes germinate in 7-14 days, mature in 90-120 days, grow 40-60 cm tall as bush varieties or 2-3 meters as climbers, require 30-45 cm between plants and 60-75 cm between rows, prefer full sun to partial shade, and thrive in USDA zones 9-11 (grown as annuals elsewhere). Plant Kamande 2-3 cm deep in soil with minimum temperature of 18°C after the last frost, preferably direct-sown outdoors after 12-24 hours of pre-soaking. They need moderate water (becoming drought-tolerant once established), well-draining fertile soil with pH 6.0-7.5, minimal fertilization (though they benefit from compost), and show moderate resistance to common bean pests but susceptibility to bean anthracnose. Harvest when pods brown and dry with hardened seeds, expecting yields of 1-2 kg per square meter, with properly dried seeds storing 2-3 years in cool, dry conditions. Originating from Kenya and Tanzania, Kamande serves as an important protein source in East African cuisine, featured in traditional dishes like Githeri and ceremonial meals.