Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pigeon peas (fio fio in igbo). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Delicious fio-fio (pigeon peas) dish, combined with yam and onion sauce! Watch this interesting video on how to prepare the fio-fio dish!!! SUBSCRIBE to our YOUTUBE CHANNEL HERE.
Pigeon peas (fio fio in Igbo) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pigeon peas (fio fio in Igbo) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have pigeon peas (fio fio in igbo) using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pigeon peas (fio fio in Igbo):
- Get Pigeon peas
- Make ready Salt
- Make ready Dried pepper
- Prepare Water for cooking
- Make ready Oil/pepper
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. Fio-Fio Pigeon peas, a legume enjoyed in Africa, Asia and parts of South America.
Instructions to make Pigeon peas (fio fio in Igbo):
- Pick out the dirt from the pigeon peas
- Wash and Cook for hours.
- When it gets soft, bring it down from fire
- Fry the oil and pepper and pour the peas, add little Salt. Use wooden Spatula to mix it through. And its get for consuming.
It is variously called Fio-Fio or Agbugbu in Igbo, Otili in Yoruba, Aduwa in Hausa is also called, Gungo peas in Jamaica and mbaazi in Kenya. Fio-Fio is a tasty, nutritious and affordable Igbo cuisine that is filling enough to. The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti,, guandú and frijol de palo in Ibero-America, or as gungo peas in Jamaica. Growing pigeon pea is very popular and cultivated widely in tropical and semitropical regions. Pigeon pea (Cajanus cajan) is actually a perennial legume from the family Fabaceae.
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