Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pigeon pea porridge (fio fio) & tamarind pap (tamba). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is something which I’ve loved my entire life. They’re fine and they look wonderful.
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!
To begin with this recipe, we have to first prepare a few ingredients. You can have pigeon pea porridge (fio fio) & tamarind pap (tamba) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba):
- Get Pigeon pea
- Get Potash
- Prepare Palm oil
- Get cubes Salt/seasoning
- Get Fresh pepper
- Make ready Onions
- Take Garden egg leaves (for garnish)
- Prepare Tamarind powder (for making the tamarind pap)
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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!!! 😋😋😋
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 special food pigeon pea porridge (fio fio) & tamarind pap (tamba) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
