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- 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)
- 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.
- Pound the dry cocoyam and add to the pigeon pea and continue cooking until they both are tender
- Place a clean pot on the burner, and add your palm oil.
- When it heats up, add the shredded onion and roughly blended pepper
- Season with salt, crayfish and stock cubes
- Turn the pepper sauce into the pigeon pea and mix. Adjust seasoning and enjoy your meal.