Pigeon Peas and Sweet Potatoes

Sweet, savory, healthy, and absolutely delicious! Enjoy the natural flavors of pigeon peas and sweet potatoes.

ayaraya oka

Pigeon peas and sweet potatoes are super healthy and I wanted to try them out together in this dish and the result was amazing. Pigeon peas have a mild savory flavor, on the other hand, sweet potatoes are sweet. But the combination of the peas and potatoes with the crayfish, chili pepper, and caramelized red onions produced the unique savory-sweet flavor of this dish.

It’s delicious in a simple natural way, made from scratch with fresh ingredients, this dish is super healthy and super yummy. Even people who do not like pigeons peas will change their minds after having a taste of this dish. Kids with a sweet tooth will love it.

Do you need extra seasoning?

The peas and potatoes are cooked to retain their natural flavors, so the dish does not need any other flavors, no need to add sugar at all. Just try to use white sweet potatoes, because they are sweeter and less stringy. When boiling the peas add salt, because it shortens cooking time and increases the flavor of the peas. Also, add salt to the potatoes when boiling.

The sweetness from the potatoes will appeal to people with a sweet tooth who also want to eat healthy foods. Pigeon peas and potatoes will be great for kids and the only part of the cooking that you may spend a bit of time on is boiling the peas. But once the peas are done, food is ready in no time. The dish is great for lunch or dinner. To make it more suitable for vegetarians, crayfish may be omitted.

Pigeon peas and sweet potatoes make a great meal that tastes yummy and is very filling.

Ingredients:

  • Pigeon Pea (Fiofio): This will have to be soaked for at least 12 hours or overnight. soaking helps soften the peas and reduces cooking time, it also reduces the antinutrients present in the peas. take note that the peas double in size after soaking and cooking
  • Sweet potatoes: The star of the dish with its rich, starchy, sweet flavor. Use any variety of sweet potatoes you can find but I prefer the white variety because they are sweeter and less stringy
  • Oil: You can use either palm oil or vegetable oil. The dish tastes great either ways
  • Fresh pepper: Adds heat and lots of flavor
  • Crayfish (optional): Adds a depth of flavor to the dish. You can omit for a vegetarian meal
  • Red onions: Fried red onions add flavor, flavor and more flavor
  • Salt: Add to taste. Be sure to add it to the pigeon peas when cooking. The addition of salt reduces the cooking time of the peas and increases flavor
  • Ugba (optional): Adds great flavor, you can save some to use as a topping when serving
fiofio and sweet potato

Directions::

  1. A day before you cook sort the Fiofio and pick out stones and debris
  2. Wash Fiofio and soak in water overnight
  3. After 12 hours or the next day, rinse the Fiofio well and place it in a pot of water. Boil for 1 hour with a pressure pot or 1 hour 30 minutes with an ordinary pot. Pigeon pea is done when it is soft and split in the center
  4. Be careful when you add water to the pigeon peas because you need the peas to absorb all the water, if the water is too much you may have to drain off the excess when the peas are done.
  5. Wash and cut sweet potatoes into big chunks. Big chunks are better so that they do not completely disintegrate when you are doing the final mixing.
  6. Put into a pot and boil with salt and a little water till soft. Also, take care when adding water. You want the potatoes to absorb the water so you do not have to pour away the potato water.
  7. While the peas and potatoes are cooking, slice onions, grind pepper and crayfish, wash ugba and set aside
  8. Fry onions, ugba, pepper and crayfish in oil
  9. Add pigeon peas to the oil and stir well for a minute
  10. Add the sweet potatoes and stir lightly
  11. Remove from heat after a minute
  12. Serve with extra fried onions and Ugba

Step by Step:::

Pigeon Peas and Sweet Potatoes

Recipe by PreciousCourse: BeansCuisine: AfricanDifficulty: Easy
Servings

5

servings
Prep time

12

hours 
Cooking time

1

hour 

15

minutes
Calories

300

kcal
Total time

13

hours 

15

minutes

Ingredients

  • 1 cup Pigeon peas

  • 10 medium size sweet potatoes

  • 1/2 cup palmoil

  • 1 large red onion

  • 1 tablespoon ground crayfish

  • Fresh pepper (as desired)

  • A handful of Ugba

Directions

  • A day before you cook sort the Fiofio and pick out stones and debris
  • Wash Fiofio and soak in water overnight
  • After 12 hours or the next day, rinse the Fiofio well and place it in a pot of water. Boil for 1 hour with a pressure pot or 1 hour 30 minutes with an ordinary pot. Pigeon pea is done when it is soft and split in the center
  • Be careful when you add water to the pigeon peas because you need the peas to absorb all the water, if the water is too much you may have to drain off the excess when the peas are done.
  • Be careful when you add water to the pigeon peas because you need the peas to absorb all the water, if the water is too much you may have to drain off the excess when the peas are done.
  • Put into a pot and boil with salt and a little water till soft. Also, take care when adding water. You want the potatoes to absorb the water so you do not have to pour away the potato water.
  • While the peas and potatoes are cooking, slice onions, grind pepper and crayfish, wash ugba and set aside
  • Fry onions, ugba, pepper and crayfish in oil
  • Add pigeon peas to the oil and stir well for a minute
  • Add the sweet potatoes and stir lightly
  • Remove from heat after a minute
  • Serve with extra fried onions and Ugba.

Notes

  • It is important to add salt to the pigeon peas while cooking to improve its flavor and shorten cooking time

Did you try this recipe?

Please let me know how it turned out for you! Leave a comment below and hashtag it #tasty9jarecipes.

Leave a Comment

Your email address will not be published. Required fields are marked *

%d bloggers like this: