Fiofio (Nigerian Spicy Pigeon Pea Porridge)
Fiofio is a spicy pigeon pea porridge from the Igbo people of Nigeria, and it costs very little to make. Soft yam thickens the pot while the peas give it body. The flavor comes from a palm oil base cooked with onion and chile, then scented with ground uziza seed and fermented ugba. Plan for some time at the stove, since the peas take patience, but the method itself is simple.
Instructions
Pick over the pigeon peas and discard any dirt or small stones, then rinse them well under running water.
Bring a pot of water to a boil and add the pigeon peas. Add the diced yam and a little salt, then boil until both the peas and the yam are soft. Take the pot off the heat.
In a separate pot, heat the palm oil. Add the chopped onion and chile pepper and cook for a few minutes, until they have softened.
Stir in the ground uziza seed, a little salt and seasonings to your taste. Add the ugba and mix well so it is coated in the spiced oil.
Stir this sauce into the cooked pigeon peas and yam and cook for 5 minutes. Let the porridge cool a little before serving.
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