Otherby Wikibooks CookbookDek NgooKeep screen onSaveShareIngredients1 cup of split pigeon peasPeanut butterSaltMagadi (rock salt)StepsStep-by-step0 of 7 done1Soak split pigeon peas in 1.5 L of warm water for 1 hour. The peas should be plumped up and soft, and the skins that were on some of them should be coming off.2Sieve the water into a saucepan (all the flavor is in there), and put the water on the stove to start boiling.3Wash the peas, and remove all the skins—they will float easily because of the earlier soaking.4Put the peas in to the water you placed on the stove, then add salt and rock salt. Let it boil until the peas are mushy. There will be a froth foaming at the top while it boils—remove it with a ladle.5When the peas are mushy, add peanut butter and mix. There is a special contraption called ugwech that you can use, but you can also use a hand blender as it is easier on the muscles and quicker. The peanut butter will make the soup thick, so please add it according to taste and your desired texture.6If it becomes too thick you can add hot water to loosen the mixture.7Serve.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
