Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pigeon pea porridge (fio fio) & tamarind pap (tamba). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Select the pigeon peas like you would do beans, to remove chaff and insects. Pour the washed fio fio into a pot and cover with water. Delicious fio-fio (pigeon peas) dish, combined with yam and onion sauce!
Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook pigeon pea porridge (fio fio) & tamarind pap (tamba) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba):
- Take Pigeon pea
- Prepare Potash
- Get Palm oil
- Prepare cubes Salt/seasoning
- Get Fresh pepper
- Prepare Onions
- Get Garden egg leaves (for garnish)
- Prepare Tamarind powder (for making the tamarind pap)
Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace. Get your team aligned with all the tools you need on one secure, reliable video platform. Drain the soaking liquid and place pigeon peas in a pot.
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!!! ššš
The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. A tuber of Yam ( Old yam. New yam is not suitable for it). Cut your yam and put into the pot of boiling fio-fio and allow the water to cook the yam. Add salt to it so that it will penetrate into the fio-fio.
So that’s going to wrap it up for this exceptional food pigeon pea porridge (fio fio) & tamarind pap (tamba) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
