Cookbook:Ayaraya Ji (Nigerian Pigeon Peas and Yam)
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| Ayaraya Ji (Nigerian Pigeon Peas and Yam) | |
|---|---|
| Category | Nigerian recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ayaraya ji is a Nigerian dish of yam and pigeon peas popular in the Nigerian state of Enugu. It's easy to prepare and its taste is irresistible.
Ingredients[edit | edit source]
- Pigeon peas (fio-fio)
- Salt
- Seasoning cube
- Yam (preferably old yam), peeled and chopped
- Palm oil
- Onion, shredded
- Pepper, blended
- Uziza seed or leaf, pounded
- Ukpaka
Equipment[edit | edit source]
Procedure[edit | edit source]
- Pick any stones or debris from the pigeon peas. Cook in salted boiling water with a seasoning cube until soft.
- Add the yam to the pot, and cook until softened. When the yam and pigeon peas are well cooked, remove from the heat and set aside.
- Heat a substantial amount of palm oil in another pot. Add the shredded onions, blended pepper, and ukpaka. Cook for 3 minutes.
- Add the uziza, and cook for 2 minutes. Season with salt.
- Stir the sauce into the pigeon pea mixture. Cook for about 7 minutes, then remove from the heat.