Cookbook:Ayaraya Ji (Nigerian Pigeon Peas and Yam)

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

 * 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

 * Bowl
 * Cooking pot
 * Knife
 * Stove

Procedure

 * 1) Pick any stones or debris from the pigeon peas. Cook in salted boiling water with a seasoning cube until soft.
 * 2) 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.
 * 3) Heat a substantial amount of palm oil in another pot. Add the shredded onions, blended pepper, and ukpaka. Cook for 3 minutes.
 * 4) Add the uziza, and cook for 2 minutes. Season with salt.
 * 5) Stir the sauce into the pigeon pea mixture. Cook for about 7 minutes, then remove from the heat.