• EFO RIRO
Recipe from CHEF LOLA’S KITCHEN.
Efo riro is derived from the Yoruba language in Nigeria. Efo means “Green leafy vegetable” or “spinach”, and riro, means “to stir”. So basically, Efo riro simply means “stirred leafy vegetable”. However, we just don’t stir this by itself, we stir it in a rich pepper sauce which is loaded with Meat, Crayfish, Dry Fish, and other Meat or Fish of Choice.
Ingredients:
3 large red bell peppers
2 scotch bonnets
1 small onion
1/4 cup Palm oil
2 tablespoons crayfish blended
2 tablespoon locust beans
1 bouillon cube
Salt to taste
1.5 lb spinach blanched
1/2 cup stock Fish About 2 handfuls shredded
1 prawn about a handful, Dried
1 onion medium size diced
1 lb Beef A mixture of Beef, Tripe, and cow Skin
Preparation:
1. Blend the bell peppers, scotch bonnet, and onion.
2. Preheat the palm oil - I like it hot but not bleached. Add the diced onion and stir-fry till golden brown. Add the blended peppers and fry until the sauce thickens up. It takes about 15 minutes, and you need to stir constantly to prevent burning.
3. Stir in the crayfish, locust bean, bouillon cube, and salt to taste. Stir until everything is well blended.
4. Add the meat, stock fish, and dried prawns and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
5. Finally, add the spinach and mix well. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.
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