Pigeon peas are commonly seen in the villages of Ami, Atayal, Paiwan, Bunun and Rukai tribes, and are one of the three staple foods of Taiwan’s indigenous peoples. The plant’s protein-rich seeds and leaves make it an important source of protein. In the past, when indigenous warriors went up the mountains to hunt, they often made a “warrior soup” from pigeon peas and pig’s trotters, to bolster their strength and stamina. Besides its culinary uses, the pigeon pea is also eaten as a snack by indigenous children. In earlier times, when procreation was held in reverence by most indigenous people, it was widely believed that pigeon peas could strengthen a person’s fertility, and that eating more pigeon peas would increase the likelihood of bearing sons.