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By Damilola Faustino

Agbugbu (steamed maize with cowpea) is a favourite dish for most Enugu locals. It is porridge made from cowpea, in the local dialect. The meal is easy to make, all you have to do is cook the cowpeas until they are soft, then gently mash and boil together with the yam and a little bit of water.

agbugbu

Ingredients

Onions

Red Oil

Pepper

Oil Bean

Fresh Maize

Cowpea

Scent leaves

Bitter leaves

Seasoning and Salt to taste
Preparation
Soak the cowpeas for about 12 hours preferably Over-night prior to when you are going to cook. This helps reduce the cooking time as the peas take a very long time to soften.
Wash the peas and place in a pot of water then leave to cook 2hours
While the peas cook, wash the maize and mill lightly
Add the seasoning and salt and leave to cook until the water reduces a little. At this point, place the maize into the pot of peas and leave to steam then turn off the burner.
In a different pot, pour in the palm oil and leave to bleach for about 3 minutes then, pour in the chopped onions, pepper, Ugba(Oil bean) and leave to fry for 5mins.
Reduce the burner to medium heat then pour in the steamed maize and boiled cowpeas into the fried onions and pepper and stir to incorporate the mixture together.
Add the washed Bitter leaves and Scent leaves, stir and leave to cook for about 10minutes and serve.
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