Cookbook:Fiofio (Nigerian Spicy Pigeon Pea Porridge)
Jump to navigation
Jump to search
Fiofio (Nigerian Spicy Pigeon Pea Porridge) | |
---|---|
Category | Porridge recipes |
Difficulty |
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient other guidance to compensate |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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 | edit source]- Dried pigeon peas
- Yam, peeled and diced
- Palm oil
- Onion, diced
- Chile pepper, diced
- Salt to taste
- Ground uziza seed
- Seasonings
- Ugba
Procedure
[edit | edit source]- 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.