Pigeon pea (Fiofio) in Coconut milk
Pigeon pea cooked in coconut milk is rich in flavour.
Ingredients
- 2 cups Pigeon pea (Fiofio)
- 2 cloves garlic (crushed)
- 1 scotch bonnet (chopped (fresh pepper))
- 2 seasoning cubes
- 1 teaspoon salt
- 1 cup coconut milk
Instructions
- Pick out any grits and dirt from the Pigeon pea (fiofio). Wash and drain.
- Place in a bowl and cover with water.
- Leave to soak for 6-8 hours or overnight.
- If you are using a pressure pot, then there will be no need for a presoak.
- Drain the soaking liquid and place pigeon peas in a pot.
- Add about 6 cups of water and boil till the peas are tender and the water has been absorbed. (Add extra water if needed). Take one seed and crush it between your fingers to check how soft it is.
- Add garlic, scotch bonnet, seasoning cubes and coconut milk, taste for salt.
- Cook over medium-low heat till the coconut milk has been absorbed.
- Serve your Pigeon peas with Nigerian tomato stew or Palm oil tomato stew and yam, plantain, rice, sweet potatoes etc.
Notes
- When you add coconut milk, it is important to lower the heat to avoid burning.
- You can also add the Nigerian tomato stew with coconut milk.
- Use any green salad as a side to your pigeon peas.
