Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pigeon pea porridge (fio fio) & tamarind pap (tamba). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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. Delectable and healthy fio-fio (pigeon peas) dish that is packed with easily available ingredients.
Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pigeon pea porridge (fio fio) & tamarind pap (tamba) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba):
- Get Pigeon pea
- Make ready Potash
- Make ready Palm oil
- Prepare cubes Salt/seasoning
- Get Fresh pepper
- Prepare Onions
- Prepare Garden egg leaves (for garnish)
- Take Tamarind powder (for making the tamarind pap)
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Steps 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,, guandú and frijol de palo in Ibero-America, or as gungo peas in Jamaica. 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 exceptional food pigeon pea porridge (fio fio) & tamarind pap (tamba) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
