Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, pigeon pea porridge (fio fio) & tamarind pap (tamba). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pour hot water into the fio-fio, add akanwu (potash) then allow to cook until the peas are tender. B It takes a long time before the peas get properly cooked so always top up with water until the peas are tender. Decant the initial water used for cooking the peas, gently mash the peas in a mortar then add the pigeon peas back into the pot. The fio fio dish is a spicy pigeon pea porridge, peculiar to the people of Enugu state in Nigeria.
Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have pigeon pea porridge (fio fio) & tamarind pap (tamba) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba):
- Prepare Pigeon pea
- Get Potash
- Make ready Palm oil
- Take cubes Salt/seasoning
- Take Fresh pepper
- Prepare Onions
- Take Garden egg leaves (for garnish)
- Make ready Tamarind powder (for making the tamarind pap)
Leguminous seeds include soybean, cowpea, groundnut, pigeon pea (fio-fio), mucuna (velvet beans), jack bean, oil bean, and chicken pea. The legume and grain families are by far the world's most important sources of food; grains supply starch, whereas legumes which include bean, peas, and alfalfa supply protein and fats. Rains during the flowering stage will result in poor pollination. Fio Fio (Pigeon Pea, Agbugbu): In Enugu State, Nigeria, achicha ede is prepared with fio fio (pigeon pea, agbugbu).
Instructions to make Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba):
- Pigeon pea are very hard and it takes a very long time to cook. Put a pot of water on fire, add a medium sized potash, add the peas,cover and cook for 12 hours (overnight).
- Drain out the black water, add another water and cook for about another 30 minutes. When it is finally cooked (mashes up easily when you press it) add your palm oil, salt, seasoning cubes, blended pepper, chopped onions, half of the chopped garden egg leaves, cover and allow to boil together until all the ingredients are combined together.
- Taste for salt, add if necessary. Stir together and then cover and allow to steam. Garnish with garden egg leaves.
- Your Pigeon pea porridge is ready!!! Serve with hot tamarind pap. The tamarind pap is made the same way you make pap (akamu). Enjoy!!! 😋😋😋
Rains during the flowering stage will result in poor pollination. Fio Fio (Pigeon Pea, Agbugbu): In Enugu State, Nigeria, achicha ede is prepared with fio fio (pigeon pea, agbugbu). Before you cook the Achicha Ede Rinse the achicha and soak in water overnight. Bring to a boil, then reduce the heat to a simmer. Pigeon peas are one of the most important food legume crops which grow in the tropical and subtropical climates.
So that is going to wrap it up with this exceptional food pigeon pea porridge (fio fio) & tamarind pap (tamba) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
