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Home » Vegetarian

Royoroyo

August 23, 2016 By Noela Mogga

Royoroyo1

Royoroyo

Royoroyo is a dish made from roasted pigeon peas (burukusuk) and peanut and sesame butter mix. Royoroyo is a traditional delicacy of the people of Yei town in South Sudan. This is the food that they would cook for honored guests. It is eaten with Asida. This recipe works best with organic natural peanut butter and organic natural sesame butter. The sesame butter is made from roasted sesame seeds that are ground into a paste. It is not the same as Tahini, which is sold in mediterranean food stores made from un-roasted sesame seeds. South Sudanese  continue to make make their own peanut butter and sesame seed butter by roasting  in bulk quantities at home, then grinding commercially into a paste. Royoroyo, a vegetarian meal, is rich in protein from the pigeon peas and peanut and sesame butters. It is also packed with nutrients inherent in sesame seeds; copper, manganese, calcium, magnesium, multiple micronutrients, and cholestrol lowering phytosterols.

Roasted Pidgeon peas
Roasted Pigeon peas

Prepare roasted pidgeon peas.

First roast whole pigeon peas. Then crush the peas using a grinder. I used a granite pestle and mortar to split whole peas into half and quarter pieces. Measure ½ cup of roasted split pigeon peas for this recipe. Wash the pigeon peas, making sure to remove the husk of the pigeon peas that will rise to the top of the water. Rinse well and sieve off the husk. Then cook the pigeon peas in 3 cups of boiling water on medium heat for 5 minutes. Add 1 teaspoon of bicarbonate soda.

Royoroyo cooking on medium heat. Note the separation of oil.
Royoroyo cooking on medium heat. Note the separation of oil, and use of the Lofrega for stirring gently.

Stir in peanut butter and sesame butter mix.

Gently stir in ½ cup of peanut butter and ¾ cup of sesame butter, stirring gently with the straight end of the Lofrega or wooden spoon. This last step is very crucial to the final consistency of the meal. The goal is not to get complete mixing of the peanut and sesame butter into the sauce. The goal it is to create separation of oil from the sesame seed and peanut butters. The pigeon peas provide a base that allows the butters to congeal and stick to itself, while heat and gentle stirring creates separation of the natural oil. Salt to desired taste. Cook for 10 minutes, then turn heat off but continue to stir for another 5 minutes. Think of it as a similar process to making feta cheese by first souring the milk to form curdles.  Serve immediately with Asida. If one is not ready to serve then separate the oil into a cup, and distribute it gently over the Royoroyo when ready to serve to your guests.

Acknowledgements.

Thank you to my mother Rev Janet Michael for assistance with this recipe, and special thank you to my sisters and sisters-in-law for the authentic organic peanut butter and roasted  sesame butter, home-made, from South Sudan.

« Molokhia
Tegiri with peanut butter »

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About Me

Hi there. My name is Noela Mogga. I am a physician, mother, food blogger. I was born in South Sudan. I plan to showcase tasty South Sudan food recipes, traditional customs, and natural beauty regimens. When I am not busy practicing Anesthesiology in my adopted state of Texas, I can be found whipping delicious meals for my husband and children.

South Sudan Cuisine

South Sudan Cuisine is heavily influenced by East African and Arab cuisine. At the basic level meals are meat or fish stews with a vegetarian side dish eaten with Asida, a thick porridge made from sorghum or millet. Unique to South Sudan cuisine is the use of peanut butter to thicken sauces. South Sudanese cuisine is generally complex and labor and time consuming. Women spend the better part of the day cooking the day's meals. Sweet hot tea is consumed at any time of the day, for breakfast, after a meal in the afternoon, offered to guests and at every occasion.
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