How to cook Agbugbu na achicha

By : | 0 Comments | On : July 22, 2019 | Category : Beans Recipes

How to cook Agbugbu na achicha


  1. 3 cups pigeon pea
  2. 1 Cup dried cocoyam
  3. Salt (to taste)
  4. Fresh, roughly blended Pepper (to taste)
  5. 2 tbsp Powdered crayfish
  6. 1/4 cup palm oil
  7. Stock cubes (optional, to taste)
  8. Preparation

    Pick the pigeon pea, wash and cook. P. S. It requires some investment to get delicate, along these lines, I’d recommend you utilize a weight pot, or absorb water for 24 hours before cooking.

    Pound the dry cocoyam and add to the pigeon pea and keep cooking until the two of them are delicate

    Spot a perfect pot on the burner, and include your palm oil.

    When it warms up, include the destroyed onion and generally mixed pepper

    Season with salt, craw fish and stock solid shapes

    Transform the pepper sauce into the pigeon pea and blend. Alter flavoring and make the most of your dinner.

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