Agbugbu (Nigerian Pigeon Pea and Yam Porridge)
Agbugbu is an Igbo dish of pigeon peas and yam cooked together with palm oil, onions and ground crayfish. The peas give it body and an earthy savor, while the yam turns soft and slightly starchy, thickening the pot into a porridge. Palm oil adds colour and a rich, nutty depth, and crayfish brings a smoky seafood note. It is made from a handful of pantry staples and comes together with little fuss.
Instructions
Pick over the dried pigeon peas and remove any dirt or debris. Wash them well, then cover with water and leave to soak overnight.
Drain off the soaking water. Put the peas in a pot, cover them with fresh water and bring to a boil. Cook until they are tender when pressed, then drain.
Put the yam in a separate pot of water and boil it until a knife slides in easily. Drain it well.
Heat palm oil in a pan and fry the sliced onions with the ground crayfish and ground pepper until the onions soften and the oil is fragrant.
Add the drained yam and pigeon peas to the pan and stir gently so the yam keeps its shape. Season with salt to taste and serve.
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