Agbugbu: pigeon peas and yam in palm oil

Ingredients

• 200 g of dried pigeon peas
• 500 g of sweet potatoes, peeled and cut into small pieces
• 1 finely chopped onion
• 2 tablespoons of dried, ground shrimp
• ground chili pepper
• 3 tablespoons of palm oil
• salt, to taste

Sort the pigeon peas, rinse them, and soak them overnight.

Drain them.

Cover them with fresh water, bring to a boil, and cook until tender, then drain.

Boil the sweet potato until it is tender, then drain it.

In a frying pan, sauté the onion, minced shrimp, and chili pepper in palm oil.

Add the sweet potato and lima beans, and gently mix.

Season to your liking and serve hot.