Agbugbu na achicha (Pigeon pea and dried cocoyam porridge)

Name: Agbugbu na achicha (Pigeon pea and dried cocoyam porridge)
Cuisine: Nigerian
Ingredients: 3 cups pigeon pea; 1 Cup dried cocoyam; Salt (to taste); Fresh, roughly blended Pepper (to taste); 2 tbsp Powdered crayfish; 1/4 cup palm oil; Stock cubes (optional, to taste)

042 ka m si abia! 😎

042 ka m si abia! 😎

042 ka m si abia! 😎

042 ka m si abia! 😎

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Ingredients

3 cupspigeon pea
1 Cupdried cocoyam
Salt (to taste)
Fresh, roughly blended Pepper (to taste)
2 tbspPowdered crayfish
1/4 cuppalm oil
Stock cubes (optional, to taste)

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Steps

1

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.
2

Pound the dry cocoyam and add to the pigeon pea and continue cooking until they both are tender
3

Place a clean pot on the burner, and add your palm oil.
4

When it heats up, add the shredded onion and roughly blended pepper
5

Season with salt, crayfish and stock cubes
6

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