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Ayaraya Ji (Yam And Pigeon Peas)

By Nneka Ugwu
28 July 2019   |   1:00 pm
This one delicacy should not be missed when you visit the east (Nsukka-Enugu). If you love beans and yam, you will definitely love this. If you are yet to have a taste, do not hesitate to do so and you will be left longing for more. Fio-fio ( Pigeon peas) A tuber of Yam (…

Ayaraya Ji

This one delicacy should not be missed when you visit the east (Nsukka-Enugu). If you love beans and yam, you will definitely love this. If you are yet to have a taste, do not hesitate to do so and you will be left longing for more.

  • Fio-fio ( Pigeon peas)
  • A tuber of Yam ( Old yam. New yam is not suitable for it)
  • 3-4 Onion bulbs
  • Seasoning
  • Salt
  • 2 cups pf Palm Oil
  • One teaspoon of Uziza seed or leaf
  • Pepper
  • Ukpaka/Ugba

Method

  • Destone the pigeon peas and put in a pot of boiling water.
  • Allow to cook until soft
  • Cut your yam and put into the pot of boiling fio-fio and allow the water to cook the yam.
    Add salt to it so that it will penetrate into the fio-fio.
  • When cooked, set aside
  • For the sauce, pour the quantity of palm oil you need into a pot. When it is hot (not bleached), put the already sliced onion and blended pepper into it. After 2 minutes, add the already pounded uziza seed.
  • After 1 minute, add salt ( bearing in mind that you have added salt to the yam and fio-fio), seasoning. Add your ukpaka/Ugba and stir.
  • (If you are cooking with Uziza leaf, add this after 1 minute and leave to steam)
  • Pour the sauce into the ayaraya ji and stir. Allow to cook for 5 minutes.
  • Serve.

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