Fio Fio () is a Nigerian food peculiar to the South-Eastern part, the soup is made
guinea pea and
cocoyam
Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name ''Araceae'') and may refer to:
* Taro (''Colocasia esculenta'') – old cocoyam
* Mala ...
as the major ingredients.
Origin
The guinea pea soup originates from the southeastern Nigeria and is eaten with yam or cocoyam as a local delicacy popular in
Enugu State
Enugu () verbally pronounced as "Enụgwụ" by the Igbo indigenes is a state in the South-East geopolitical zone of Nigeria, bordered to the north by the states of Benue and Kogi, Ebonyi State to the east and southeast, Abia State to the so ...
.
It is prepared with
palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 36% of global oils produced from o ...
, dried fish, and ukpaka.
Overview
The other ingredients in making fio fio include
scent leaf, crayfish, palm oil, and Ugba. Guinea pea is cooked until soft and fried alongside achicha (cocoyam paste).
See also
*
Igbo cuisine
Igbo cuisine is the various foods of the Igbo people of Igboland, southeastern Nigeria.
The core of Igbo food is its soups. The popular soups are Ofe Oha, Vernonia amygdalina, Onugbu, ofe akwụ, Egusi, Egwusi and Nsala soup, Nsala (White ...
*
List of African cuisine
*
guinea pea
References
Nigerian cuisine
Igbo cuisine
{{Nigeria-cuisine-stub