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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Fio fio

Serves 5 · 90 minutes

Recipes | Ingredients | Equipment | Fio Fio is a traditional Igbo dish made from pigeon peas cooked until soft and combined with palm oil, spices, and seasonings. It is a rich and nutritious porridge-like meal commonly eaten in southeastern Nigeria. It can be served alone or with yam, plantain, or other staples.

Allergens named in the ingredients: Crustaceans, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups pigeon peas (fio fio)
  • ½ cup palm oil
  • 1 medium onion
  • 2–3 tablespoons ground crayfish
  • 1–2 pepper
  • 1 teaspoon salt
  • 2 Seasoning cubes
  • 4–6 cups Water or stock
  • 1 cup fish or stockfish (optional)

Method

  1. Sort and wash the pigeon peas thoroughly to remove dirt and stones.
  2. Soak the pigeon peas in water for a few hours to soften (optional but recommended).
  3. Boil the pigeon peas in water until they become soft and tender.
  4. If using fish or stockfish, cook separately until tender and set aside.
  5. Heat palm oil in a pot over medium heat.
  6. Add chopped onions and fry lightly until fragrant.
  7. Add crayfish, pepper, salt, and seasoning cubes, and stir well.
  8. Add the cooked pigeon peas along with some of the cooking water.
  9. Stir and allow to simmer so the flavors combine.
  10. Add the cooked fish or stockfish if using.
  11. Continue cooking until the mixture thickens slightly.
  12. Adjust seasoning and allow to simmer for a few more minutes.
  13. Serve hot.