Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pigeon pea porridge (fio fio) & tamarind pap (tamba). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is something which I’ve loved my entire life.
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 get started with this particular recipe, we have to first prepare a few components. 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):
- Make ready Pigeon pea
- Prepare Potash
- Prepare Palm oil
- Get cubes Salt/seasoning
- Get Fresh pepper
- Make ready Onions
- Take Garden egg leaves (for garnish)
- Get 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!!! 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 with this special food pigeon pea porridge (fio fio) & tamarind pap (tamba) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
