Pigeon Peas and Yam with Palm Oil and Crayfish

Introduction

The dried pigeon peas need an overnight soak, then the dish comes together by boiling the peas and yam and finishing both in palm oil with sliced onions, ground crayfish, and ground pepper. You get a hearty, lightly spicy pot with soft yam, tender peas, and enough structure to serve as a simple lunch, dinner, or make-ahead meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 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

• Use canned pigeon peas instead of dried pigeon peas. Skip the soaking and boiling steps for the peas, and the final dish will be faster to make with a slightly softer texture.
• Replace yam with sweet potato. The dish will turn sweeter and softer, with less of the dry, starchy bite yam gives.
• Reduce the ground pepper. You will get a milder dish where the palm oil and crayfish stand out more clearly.
• Swap palm oil for a neutral oil. The color will be less red-orange and the flavor will be cleaner but less distinctive.
• Omit the ground crayfish for a shellfish-free or vegetarian version. The dish will still work, but it will lose some of its savory, seafood depth.

Tips for Success

• Soak the dried pigeon peas overnight in plenty of water so they cook more evenly.
• Drain the soaking water before boiling the peas; it gives you a cleaner-tasting pot.
• Cook the pigeon peas until fully tender before combining them with the yam, since they will not soften much afterward.
• Boil the yam just until tender, not until it starts breaking apart, or it will mash when you stir.
• Stir gently after adding the drained yam and pigeon peas so the yam pieces keep their shape.

Storage and Reheating

Let the dish cool completely, then transfer it to an airtight container. Store it in the fridge for up to 4 days.

For longer storage, freeze it in freezer-safe containers for up to 2 months. The yam will be softer after thawing, so the texture will not be quite as firm as fresh.

Reheat on the stovetop over medium-low heat with a splash of water, covered, until hot all the way through. For single portions, microwave in a covered bowl for 1 to 2 minutes, stirring once halfway through.

FAQ

Can you skip the overnight soak for the pigeon peas?

Yes, but the peas will take much longer to cook and may soften unevenly. Soaking overnight gives you a more reliable texture.

Can you use canned pigeon peas instead of dried?

Yes. Drain and rinse them, then add them when you combine the yam with the onion, crayfish, and pepper mixture.

Can you make this without ground crayfish?

Yes. The dish will still be good, but it will taste less savory and less complex.

Why did the yam fall apart?

It was likely boiled too long or stirred too aggressively after combining. Pull it once it is just tender and fold it in gently.