Ayaraya Oka Recipe– Otipiri | Maize Vegetable

Ayaraya oka

Ayaraya oka also called Otipiri is a highly nutritious delicacy that is rich in protein and fiber. Ayaraya Oka is a native Igbo food that is special among the people of Udi and Nsukka of Enugu State; and other South East State of Nigeria also enjoy this unique dish.

Basically, Ayaraya Oka or Otipiri is made from a rough blend of maize, pigeon pea (Agbugbu local beans), fermented oil bean seed locally called Ugba, palm oil, onion, vegetables, and salt.

There are different kinds of Otipiri/ Ayaraya recipe, we have Ayaraya Oka made from corn, then the Ayaraya Ede recipe is made from cocoyam, and Ayaraya Ji is prepared with yam.

Agbugbu also called pigeon pea or fio-fiois a good source of protein it has fiber, potassium, iron, and low in calories and fat.

Homemade Otipiri recipe is a tasty and delicious dish when properly cooked, though demanding and time-consuming but you will love this food. Otipiri food is a healthy diet that can be eaten even among diabetic patients, and it will not increase their blood sugar level.

How to make Ayaraya Oka Recipe – Otipiri Recipe


  • Maize – Oka/ Corn soaked  Over-night ( Rough blend)
  • Beans -Agbugbu (Local beans/fio fiodry Pigeon peas)
  • Vegetables ( Spinach and Scent leaf)
  • Anyara leaf and Seed (or Bitter leaf)
  • Fresh Akidi (Optional)
  • palm oil
  • Pepper
  • Onion
  • Ugba -Ukpaka ( African oil bean)
  • Seasoning cube (optional)
  • Salt to taste

Method of preparation

  1. First of all, pre-soak your Oka/corn/Maize overnight, the next day rinse and roughly ground and set aside.
  2. Secondly, pick out dirt from the Fio Fio/pigeon peas/ local beans/Agbugbu, wash, place in a clean pot and cook to soften. Similarly, you can soak overnight and cook the next day, it saves cooking time.
  3. Note: Method 1-While the bean is on fire, pour the grinded corn into a nylon bag ensure you double the nylon. Place it inside the boiling beans as they both cook together; do it in a way water will not enter into the corn.
  4. Method 2- When the Agbugbu/bean is almost done, reduce excess water from the beans to be of the same level. Add your already washed bitter leaves over the beans to cover properly. Thereafter, in a basket or iron sieve pour the grinded maize and place it over the bitter leaf; and allowing cooking for like 1 hour or more.
  5. Thirdly, the maize needs steam to cook not necessarily water; when the grinded corn is done, also check the fiofio.
  6. Fourthly, Wash and slice the scent leaf and anyara leaf keep aside; wash and slice the onion, grate the fresh pepper.
  7. Finally, in a clean pot heat the palm oil, stir in the onions; stir fry for some minutes, add pepper, Ugba/Ukpaka (oil bean), crayfish. Stir fry for few minutes and add little quantity of water; cover the lid and allow boiling for like 3-5 minutes.
  8. the next step is to add the maize stir properly, then fiofio, scent leaf, and anyara leaf mix to combine very well; taste for salt and adjust seasoning cover to heat for 3 minutes.
  9. At this point your original Otipiri, Ayaraya Oka/Maize vegetable recipe is ready.

Serve hot and enjoy!

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