Recipe for ayaraya ji (Yam)

Ingredients
  1. Yam
  2. Cajanus cajan(fio-fio, or agbu-gbu)
  3. Red Oil
  4. Onions
  5. Salt
  6. Seasoning
  7. Ukpaka or ugba (oil bean seed)
  8. Pepper (preferably fresh pepper)
  9. Crayfish
  10. Dry fish

Methods of cooking
Boil the agbu-gbu for 10mins adding salt in the process. Wash the agbu-gbu and continue cooking. Cook for about 50mins. Check it regularly to top the water to avoid it burning.
NB: It absorbs a lot of water.
As it is almost done. Cut your yam and put it in pot together with the agbu-gbu. Also you can put the dry fish to soften on time. Allow for about 15mins. By then the yam and the agbu-gbu would have done. Remove the yam and mesh. Make sure not to mesh properly, leave some crumbs. Put an empty pot on fire, put the red oil to taste and sliced onions, put the ugba, put the grounded crayfish, put salt and seasoning to taste, grounded pepper, mix properly and stir for 2mins then add the pounded yam and stir properly, also add the agbu-gbu and stir. Allow for another 2 mins then set it down.
Your meal is ready to be dished.


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