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Updated Efo Riro Recipe



Ingredients

1 kg Spinach/Kale; washed and chopped

150 gram meat (Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin)

150 gram fish (Iced Mackerel Fish, Stock Fish, Dry Fish)

1 tablespoon of ground Crayfish

2 Fresh Tomatoes or 1 can of Plum Tomatoes 2 onions; medium 3 Scotch Bonnets Peppers or 2 Cameroun Peppers

1 teaspoon locust beans (Iru)

1 full cooking spoon Palm oil

2 Knorr cubes/Bouillon cubes

Salt, to taste  

Cooking Instructions

Drain the washed vegetables in a sieve and set aside. Then, blend the tomatoes, onions and peppers.

Wash the fish and remove the bones from the dry fish.

Wash the meat, put in a pot and season with onions, one knorr cube and add salt to taste (you may add garlic if you want). Preferably, cook the cow tripe first before the rest of the meat as it is a little tough than the rest. Boil until fully cooked.

Add the palm oil to a pot and heat up till it becomes clear and starts to smoke.

Then add the blended pepper and cook for 15 minutes.

Now, assorted meat & fish, the locust beans, the crayfish, 1 knorr cube and add to salt to taste. Cover and leave to boil for 10 minutes.

Then, add the vegetables and stir. Leave to simmer for 5 minutes.

To be served with Eba, Fufu, Semovita, Rice or any swallow of choice.

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