Ayaraya Ji (Nigerian Pigeon Peas and Yam)
Ayaraya ji is a Nigerian pot of pigeon peas and yam, a dish associated with Enugu State. The yam cooks down alongside the peas, so the pot turns soft and starchy, then takes on a sauce of palm oil, onion and pepper. Pounded uziza gives it a peppery, aromatic edge, and ukpaka adds its own distinct savor. Old yam is the preferred choice, and the whole dish comes together in two pots.
Instructions
Sort through the pigeon peas and remove any stones or debris. Boil them in salted water with a seasoning cube until they are soft.
Add the chopped yam to the same pot and keep cooking until it is tender. Once the yam and peas are both well cooked, take the pot off the heat and set it aside.
In a second pot, heat a generous amount of palm oil. Add the shredded onion, blended pepper and ukpaka, and cook for 3 minutes.
Stir in the pounded uziza and cook for another 2 minutes. Taste and season the sauce with salt.
Pour the sauce into the pot of pigeon peas and yam and stir until everything is coated. Cook for about 7 minutes, then remove from the heat and serve.
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