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Ayaraya Ji

Also known as Ayaraya Ji (Yam and Pigeon Pea Pottage)

Igbo pottage of pigeon peas (agbugbu / fiofio) cooked with yam cubes in a palm-oil pepper base until the pot is thick and spoonable. Different from plain yam porridge and from achicha ede.

Ayaraya Ji, Nigerian cooking

Ingredients

  • 2 cups of pigeon peas (agbugbu / fiofio), soaked overnight
  • 1 medium yam, peeled and cubed
  • 2 cooking spoons of palm oil
  • 1 onion, chopped
  • 2 Atarodo peppers, blended
  • 2 handfuls of ground crayfish
  • 2 seasoning cubes
  • Salt
  • A handful of ugu, optional

Method

  1. 01

    Boil the soaked pigeon peas until almost tender, 40 to 50 minutes. Add the yam cubes and enough water to stew.

  2. 02

    When the yam is soft, stir in palm oil, onion, pepper, crayfish, seasoning and salt. Simmer until the pot thickens into a pottage. Fold in ugu if using. Serve hot.

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