Porridge
Fio Fio (Pigeon Pea Porridge)
About
A hearty Igbo porridge of pigeon peas simmered soft and finished with palm oil, ugba and scent leaves, especially beloved in Enugu and the Nsukka hills.
Equipment
- Large pot
- Small pan
- Wooden spoon
Ingredients
Pigeon peas (fio fio)2 cups
Cocoyam or potato3 small (optional)
Palm oilone third cup
Ugba (sliced oil bean)half cup
Dried fish (panla), soaked and cleaned1 cup
Ground crayfish3 tbsp
Fresh pepper, blended2 tbsp
Onion1, chopped
Scent leaves (nchanwu), chopped1 handful
Seasoning cubes2
Saltto taste
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