Ayaraya Oka (Nigerian Pigeon Pea and Corn Porridge)
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Crayfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pigeon peas
- Corn
- Salt to taste
- Palm oil
- Beef
- Ground crayfish
- Ground pepper
- Seasoning cube
Directions
Pick any dirt or debris from the pigeon peas. Rinse them, then soak in water.
Rinse corn, and add salt to taste.
Boil pigeon peas and corn together for few minutes.
Add palm oil, beef, ground crayfish, ground pepper, and seasoning cube. Stir, then cook for few minutes.
Very Easy recipes
Beef recipes
Corn recipes
Salt recipes
Ground crayfish recipes
Pepper recipes
Igbo recipes
Recipes without servings
Recipes without cooking time