ajuku

Ajuku is a traditional dish from the Yoruba people of Nigeria, particularly popular in the southwestern region. It is a staple food made from fermented black-eyed peas, which are soaked, peeled, and then ground into a paste. The paste is then mixed with water and allowed to ferment for several days, during which it develops a tangy flavor. Ajuku is typically served with other dishes such as amala, a thick porridge made from yam or cassava flour, and egusi soup, a rich soup made from ground melon seeds. The dish is often accompanied by stews or sauces, and it is commonly enjoyed as part of a larger meal that includes various side dishes. Ajuku is known for its unique taste and nutritional benefits, as black-eyed peas are rich in protein, fiber, and various vitamins and minerals. The fermentation process also enhances the digestibility and nutritional content of the dish.