Ayaraya Oka (Nigerian Pigeon Pea and Corn Porridge)
Ayaraya oka is a traditional Igbo porridge of pigeon peas and corn, and it needs very few steps to put together. Palm oil gives it a deep orange color and a savory, earthy base, while ground crayfish and beef add depth that plain grains and legumes lack. Cooks in Igbo homes often serve it with ẹgusi, oha or okro soup, which makes it a useful dish to know.
Instructions
Pick over the pigeon peas and remove any dirt or debris. Rinse them well, then leave them to soak in water.
Rinse the corn and season it with salt to taste.
Put the soaked pigeon peas and the corn in a pot together and boil them for a few minutes.
Stir in the palm oil, beef, ground crayfish, ground pepper and seasoning cube. Cook for a few minutes more, stirring so the oil and seasoning spread through the pot.
Serve the porridge hot, on its own or alongside a soup such as ẹgusi, oha or okro.
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