On our menu, today is the Igbo delicacy, fiofio. Fiofio is also called Agbugbu in some parts of Igboland. This food is highly proteinous & delicious. It’s very filling too. Fiofio is a popular street food in Nsukka, Enugu, Aguleri and in most communities in the Omabala Area.
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There are different ways of making it. In Aguleri and in most communities in the Omabala Area, it is boiled and served separately with its sauce. But Fiofio can also be prepared and served alone as jollof. The Jollof version can equally be made with yam, ground corn, ugba, cocoyam.
Fiofio is one food that takes a long time to prepare. Lovers of this food who own pressure pots are therefore grateful because this wonderful equipment shortens the cooking time of this food considerably.
Without it, this food is either parboiled with salt or pre-soaked overnight to shorten the cooking time. Yet, in spite of these steps, the cooking has to start hours before the food is needed to ensure that it’s ready when it’s needed.
I’ve never presoaked Fiofio overnight but before my pressure pot arrived, I parboil it with salt and it shortens cooking time to a reasonable extent. Today, I’ll be showing you how the salt parboiling method works.
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3 cups of Fiofio
1 Cup of Palm Oil
Medium Sized Onion
1 tablespoon of Crayfish
Shredded Oil Bean Seed
Scotch Bonnet Pepper to taste.
Two Seasoning Cubes
Salt to taste
Method of Preparation
Pick specks of dirt out of the fiofio. Afterwards, rinse it thoroughly and drain it. If you are using a pressure pot, rinse the pot and transfer the Fiofio into it. Pour enough water into the pot, close the pot securely, place it on medium heat and cook for forty-five minutes to one hour. By this time, it should be so tender that the seeds are open and it melts in your mouth once your teeth come in contact with it.
But if you don’t have a pressure pot, put some water in the pot after rinsing the fiofio and set it on medium heat. When it comes to boiling, add a teaspoon of salt to it then add the fiofio. Parboil the fiofio for thirty minutes, strain out the water, rinse the fiofio and put it back into the pot.
Add enough water to it and place the pot on medium heat. Cook till the food is tender. Please be sure to check the pot from time to time and to add more water if the one in the pot dries up before the food is tender. Once it’s tender, take it off the heat.
Peel, rinse and cut the onions. Rinse and cut the scotch bonnet pepper. Get a clean frying pan. Pour palm oil into the pan and put it on medium heat. When it heats up, add onions to it. Sauté the onions. Add the shredded oil bean and fry for a minute.
Then, add the pepper, ground crayfish, seasoning cubes and salt. Fry for another minute and turn off the heat. If you cooked your fiofio with a pressure pot, transfer it to a regular pot. Pour the sauce into the fiofio and mix. Taste and adjust seasoning if need be. Serve hot.
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