Pick the pigeon pea, wash and cook. P. S. It takes a long time to get tender, so, I'd suggest you use a pressure pot, or soak in water for 24 hours before cooking.

Pound the dry cocoyam and add to the pigeon pea and continue cooking until they both are tender

Place a clean pot on the burner, and add your palm oil.

When it heats up, add the shredded onion and roughly blended pepper

Season with salt, crayfish and stock cubes

Turn the pepper sauce into the pigeon pea and mix. Adjust seasoning and enjoy your meal.