Dek Ngoo (Pigeon Peas with Peanut Butter)
Dek ngoo consists of pigeon peas with peanut butter, a delicacy from Gulu. It is best served with posho (ugali), millet bread (kalo), or sweet potatoes (layata). It can be eaten as a dip or a soup. Shear nut oil (moo yaa) can be used to improve its taste.
- Prep
- 16 min
- Cook
- 38 min
- Total
- 54 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Soak 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.
Procedure
Sieve the water into a saucepan (all the flavor is in there), and put the water on the stove to start boiling.
Procedure
Wash the peas, and remove all the skins—they will float easily because of the earlier soaking.
Procedure
Put 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.
Procedure
When 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.
Procedure
If it becomes too thick you can add hot water to loosen the mixture.
Procedure
Serve.
Photo: Pamela Ayot · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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