Cookbook:Fiofio (Nigerian Spicy Pigeon Pea Porridge)
Fiofio (Nigerian Spicy Pigeon Pea Porridge) | |
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Category | Porridge recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Fiofio is a spicy pigeon pea porridge native to the Igbo people of Nigeria. It is cheap to make, but somewhat time-consuming.
Ingredients edit
- Dried pigeon peas
- Yam, peeled and diced
- Palm oil
- Onion, diced
- Chile pepper, diced
- Salt to taste
- Ground uziza seed
- Seasonings
- Ugba
Procedure edit
- Pick over the pigeon peas to remove dirt and stone. Rinse well.
- Bring a pot of water to a boil, and add the pigeon peas.
- Add the diced yam and some salt. Boil until the pigeon peas and yam are soft.
- Remove the pigeon peas and yam from the heat.
- Heat palm oil in a pot. Add the chopped onion and chile pepper. Cook for a few minutes until softened.
- Add ground uziza seed, a little salt, and seasoning to taste.
- Add ugba, and mix well.
- Stir the sauce into the cooked pigeon peas and yam. Cook for 5 minutes.
- Allow to cool, then serve.