Cookbook:Fiofio (Nigerian Spicy Pigeon Pea Porridge)

Fiofio is a spicy pigeon pea porridge native to the Igbo people of Nigeria. It is cheap to make, but somewhat time-consuming.

Ingredients

 * Dried pigeon peas
 * Yam, peeled and diced
 * Palm oil
 * Onion, diced
 * Chile pepper, diced
 * Salt to taste
 * Ground uziza seed
 * Seasonings
 * Ugba

Procedure

 * 1) Pick over the pigeon peas to remove dirt and stone. Rinse well.
 * 2) Bring a pot of water to a boil, and add the pigeon peas.
 * 3) Add the diced yam and some salt. Boil until the pigeon peas and yam are soft.
 * 4) Remove the pigeon peas and yam from the heat.
 * 5) Heat palm oil in a pot. Add the chopped onion and chile pepper. Cook for a few minutes until softened.
 * 6) Add ground uziza seed, a little salt, and seasoning to taste.
 * 7) Add ugba, and mix well.
 * 8) Stir the sauce into the cooked pigeon peas and yam. Cook for 5 minutes.
 * 9) Allow to cool, then serve.