Royoroyo

🥜 Roasted then fully cooked pigeon peas with peanut and roasted sesame pastes.

Ingredients

• 160 g dry hulled split pigeon peas
• 60 g unsweetened unsalted roasted peanut butter
• 80 g plain roasted sesame paste
• 800 ml drinking water, plus more if needed
• 1 g food-grade sodium bicarbonate
• Up to 1 g salt

Preparation

Sort peas and dry-toast gently five minutes without blackening. Cool briefly, rinse and drain.

Add 800 ml water, bring to boil, carefully add 1 g food-grade bicarbonate, reduce heat and leave headroom for foam.

Simmer about forty minutes, checking water. Several pieces must crush easily with no hard core. Extend before adding pastes, replenishing hot water if needed.

Gently stir in peanut and roasted sesame pastes with wooden spatula. Cook very low ten minutes, keeping thick but moist with soft uneven clumps and possibly a little naturally separated oil. Do not whisk or blend.

Off heat adjust salt and gently stir occasionally during five minutes rest. Do not add oil to imitate separation.

Divide four portions. Optional asida is separate; pea age may lengthen cooking and complete tenderness is required.