Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Yam | not in our table | 0 |
| Seed | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pigeon peas (fio-fio)
- Salt
- Seasoning cube
- Yam (preferably old yam), peeled and chopped
- Palm oil
- Onion , shredded
- Pepper, blended
- Uziza seed or leaf, pounded
- Ukpaka
Directions
Pick any stones or debris from the pigeon peas. Cook in salted boiling water with a seasoning cube until soft.
Add the yam to the pot, and cook until softened. When the yam and pigeon peas are well cooked, remove from the heat and set aside.
Heat a substantial amount of palm oil in another pot. Add the shredded onions, blended pepper, and ukpaka. Cook for 3 minutes.
Add the uziza, and cook for 2 minutes. Season with salt.
Stir the sauce into the pigeon pea mixture. Cook for about 7 minutes, then remove from the heat.
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