Ayaraya Oka
This Nigerian Ayaraya Oka version uses corn, cowpeas, palm oil, pepper, and flaked fish, served looser and more stew-like than the Nsukka-style mound. with a clear serving style and distinctive texture.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Cook cowpeas until tender, then add corn and stock.
Fry onion, pepper, crayfish, and smoked fish in palm oil.
Stir the sauce into the beans and corn.
Add spinach and simmer until the mixture is loose and savory.
Serve in bowls with extra pepper oil.
π· Perfect Pairings
Complete your meal with these
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