World Food Day: Fio-Fio (DiscoverEnuguFood)
by Uchenna Kaiser Egbujie
To the students of the Institute of Management Technology, Enugu Ji na fio-fio is the number one delicacy. Ọzọ Igbo ndụ one of the popular Campus 3.
Fio-fio is a tasty, nutritious and affordable Igbo cuisine with rates as low as 200 naira per serving that is filling enough to last the full day.
For the students, Ji and fio-fio is the ready pick and a crowd’s favorite.
Across the decades, year in, year out, this special delicacy has reigned supreme at the top of the food menu.
Even with the increased popularity of Abacha, rice, beans, plantain, and Okpa in students’ menu bracket, It still does not compare to the fan base of Ji and agbụgbụ.
Mba! It a large following. Loved by many, some call it “Jigbọ, Gbuji while others call it “six to six.” To the citizens of IMT Enugu, keeping a date with Ji and agbụgbụ is a daily ritual.
Very close to JT Useni, right beside the photo-snapping garden, there you will find the “Jigbọ assembly”; always filled with not just students, but lecturers and visitors.
Within that axis, every licensed vendor of gbuji has a food corner to serve customers and newcomers alike.
The ability of any Jigbọ seller to finish sales early depends on the palatability of the food.
My favorite Jigbọ seller in IMT is Mama Nkem. Unsurprisingly, she has a large customer base for her Jigbọ tastes so good.
On busy days, her food has a life span of an hour. Sometimes before she actually sets up at her stand, half of the food is sold out.
In my time at IMT, Mama Nkem’s Jigbọ had won me over. It always had that distinct, palatable taste.
To me, her Jigbọ were like dues and I humbly paid daily without complaint.
All alumni and students of IMT Enugu, can attest to the authenticity of Jigbọ. Even the mention of Ji and fio-fio reawakens old, happy, tasty memories.
Among the Nsukka people, this delectable meal is called Ayaraya Ji. Rich in protein and carbohydrate, it brings smiles to faces the moment it is mentioned amongst its fan base.
Ji is Yam in English and is a staple crop in the Eastern Nigerian diet.
Fio-fio is Pigeon peas which are rich in protein.
RECIPE
To get the best out of these two beautiful combinations, they require a lot of red oil, pepper, uziza. It can be time-consuming to prepare as softening the pigeon peas can take up to 2 hours. See the recipe guideline below:
INGREDIENTS
A tuber of Yam (Preferably Old yam which tastes better)
Fio-fio ( Pigeon peas)
Pepper
2 cups pf Palm Oil
Ukpaka or Ugba
5 Onion bulbs
Seasonings.
Salt
One teaspoon of Uziza seed or leaf
METHOD
Patiently and slowly remove the stones from the pigeon peas.
When done, pour into a pot of boiling water.
Allow to cook until soft. (minimum of 2 hours)
While the pea is cooking, peel your yam, cut them into small bit and pour into the pot of boiling fio-fio. The water will cook the yam.
Add salt to it. It helps softens the pigeon pea.
When you are certain the pigeon pea is soft enough, put it down.
Now pour your quantity of palm oil into a pot. When it is ripe, pour the onion and pepper into it.
Three minutes later, add ground uziza seeds.
Thirty seconds later, add little salt seasoning.
Add your ukpaka and stir thoroughly.
(If you are cooking with Uziza leaf, add this after 1 minute and leave to steam)
Pour the sauce into the ayaraya ji and stir. Cook for 5 minutes.
Allow to cool, then serve.
And oyego!
This is where you bring your appetite and treat you, your taste buds and stomach tenants (worms) to the delicious treat.
If ever, you visit Enugu, be sure to sample this awesome cuisine. It is one Igbo delicacy that everyone has to experience and enjoy.
What are you waiting for?
