Ayaraya Oka

What we know so far

Ayaraya oka (otipiri in some Igbo towns) is a village dish that became student food at Nsukka: fresh or soaked maize ground coarse and steamed in a wrapped parcel over a pot of boiling cowpeas or pigeon peas (fio fio, agbugbu), then both are turned into palm oil fried with onion, pepper and ugba (fermented oil bean) and finished with scent leaves and bitter leaf. It is dry rather than saucy, nutty, filling and cheap, and it is one of the Igbo dishes that uses the maize harvest and the bean harvest together. Anyara leaf goes in where it grows; spinach stands in for it elsewhere.

The draft was written from 2 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting