Efo Riro is one of those dishes that make you really appreciate being Yoruba. Eating this dish is like an adventure through time. I hear rhythmic beats, I see tribal art and taste my divine roots. To make this meal you have to be in a certain state of mind, one similar to euphoria.
How we wish you could taste this meal through the screen
If you follow this recipe, we guarantee that Nigerian girl/guy you've been seeing will propose. Your mother in-law with unrealistic expectations will be left speechless. You will be crowned the King/Queen of Efo Riro amongst your family and friends. If you like this recipe, please make sure you subscribe to our blog and follow us on Instagram to see all our latest posts @sherris.kitchen.
What You will Need:
Efo Shoko (Spinach, specifically from your local African supermarket)
6-8x Bell Peppers or Anaheim peppers (I prefer to use the latter)
3x Scotch Bonnet/ Habanero peppers
1x Onion
2x Garlic cloves
Dry ground crayfish
Iru (Locust Beans)
Palm oil
Vegetable or any choice oil
Panla (Dry Stock Fish)
Assorted meats e.g. beef, smoked turkey, shaki, cow foot etc
NOTE!! I have not forgotten about my non meat eaters. You can still follow this recipe just leave out the meats and dry fish. Substitute the meats with Tofu or vegan chicken both can be found in your local supermarkets.
STEP ONE: ASSORTED MEATS
Thoroughly wash all of your meats and ingredients.
Place the cleaned meats in a pot filled with water then bring to a boil. once the fat and dirt has risen to the top pour the dirty water away then replace with clean water.
Again when the water has come to a boil season the meats to taste with Maggi cubes. Please DO NOT cook the cow foot and smoked turkey with the other meats. They should be cooked separately and their water changed till all the fat and salt is gone. When your meats have softened place them in the oven for 30 minutes till they brown. You can choose to chop the assorted meats into bite size pieces before or after you grill them.
STEP 2: THE MAIN EVENT
In a blender, pulse together 6-8 peppers, 3 scotch bonnet chillies, 1/2 onion, 2 garlic cloves, 1/4 of the bag of ground cray fish and 1/4 of the cup of Iru. Pulse till a finely chopped consistency, add water to aid the blending process.
Add your blended sauce into an empty pot (meaning no oil or water). Also add in the cow foot. Place the heat on high, reduce the heat if it starts to burn. This process is extremely important. It is done so the excess water from the sauce is removed.
When the sauce has reduced and there is barely any excess water left, take it off the hob.
In another pan add 1/2 cup palm oil and 2 tablespoons of vegetable oil. Allow the oil mix to get hot. When the oil is hot add some chopped onions, a bit of Iru and dry crayfish
NOTE!! Sometimes I like to fry my meat in the palm oil as it gives the oil that extra taste
Using a serving spoon slowly add your reduced sauce to the hot palm oil. After each spoon stir the sauce into the oil allowing it to fry. Once you've added all the sauce to the pan, let it cook for let it cook for 10 minutes then season and add your meat.
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WHERE'S THE SPINACH?
You may be wondering when do we add the spinach. Well thankfully this is the easiest part. Roughly chop the spinach and place into a bowl. Wash thoroughly with cold water then pour hot water into the bowl of spinach, let it sit for 2 minutes. Pour the hot water away and use cold water to rinse. Before adding the spinach to your stew, squeeze out the excess water. Mix your spinach into your stew and allow the stew to simmer for a few minutes.
If you need to add some water or left over chicken stock to your stew so you'll have enough for all your guests feel free to do so.
Now taste your stew, add seasoning if needed and serve. You can eat Efo Riro with Pounded yam, rice or anything your heart desires.
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