Pigeon Pea and Yam Porridge with Crayfish

Introduction

Soaked dried pigeon peas and boiled yam come together into a thick, savory porridge once you fry the sliced onions, ground crayfish, and ground pepper in palm oil and fold everything together. It works for lunch or dinner, and most of the time is hands-off after the overnight soak.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4

Ingredients

• Dried pigeon peas
• Yam, cut into small pieces and rinsed
• Sliced onions
• Ground crayfish
• Ground pepper
• Palm oil
• Salt to taste

Instructions

1. Pick any dirt or debris out of the pigeon peas, then wash them and soak in water overnight.
2. Drain away the soaking water.
3. Cover the pigeon peas in fresh water, and bring to a boil. Cook until tender, then drain.
4. Boil the yam in water until tender, then drain.
5. Fry the onions, ground crayfish, ground pepper in a pan with palm oil.
6. Add the drained yam and pigeon peas, and stir gently.
7. Season with salt to taste.
8. Serve.

Variations

• Replace the yam with sweet potato in the boiling step if you want a softer, slightly sweeter porridge that breaks down more easily.
• Use red onion instead of sliced onions for a sharper flavor, or yellow onion for a milder base.
• Reduce the ground pepper for a milder dish, or increase it if you want the heat to come through more strongly against the crayfish.
• Mash a few pieces of the drained yam before step 6 if you want a thicker, more cohesive porridge; keep all the pieces intact for a chunkier finish.

Tips for Success

• Soak the dried pigeon peas overnight so they cook through evenly and don’t stay firm in the final dish.
• Cut the yam into evenly sized small pieces so it all turns tender at the same rate.
• Drain the pigeon peas and yam well before combining them, or the porridge can turn loose and watery.
• Fry the sliced onions, ground crayfish, and ground pepper just until fragrant; if the crayfish browns too much, it can taste harsh.
• Add the salt after the crayfish goes in and taste before adding more, since crayfish can already bring some salinity.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it for up to 1 month, but the yam will be softer after thawing.

Reheat on the stovetop over low heat with a small splash of water, stirring gently until hot. You can also microwave it covered in short bursts, stirring between each one so the yam heats evenly.

FAQ

Do you have to soak the pigeon peas overnight?

Yes. It shortens the cooking time and helps the peas cook evenly instead of staying firm in the center.

Can you use canned pigeon peas instead of dried?

Yes. Skip the soaking and boiling steps for the peas, then add the drained canned pigeon peas when you combine them with the yam.

Can you leave out the ground crayfish?

You can, but the porridge will lose much of its savory depth. Increase the onions and ground pepper slightly so the base still has enough flavor.

Why is the yam falling apart?

It was likely boiled too long or cut too small. Cook it until just tender and stir gently when you add it to the pigeon peas.