best efo riro recipe
Here are the steps on how to cook efo riro. Dump the water from the pot.
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3 Cut wash and blanch the vegetables.
. THE LIST OF INGREDIENTS For OIL. Add the meat stockfish 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. Cook stirring frequently until the onions are golden brown and sweet about 15 minutes.
Set aside for about 7 minutes. Put spinach leaves in a medium-sized bowl and add boiling hot water. 2 Soak the smoked fish in hot salty water for 2 minutes this removes the dirt off the fish shred and seperate the bones from the fish.
5 Cube or 5 Tsp Of Knorr Cube or More if you are not satisfied with the taste Salt for Taste. Tomato pepper Onion salt chilliscoth bonnet knorrmaggi palm oil steamedboiled fish Blend the tomato pepper Onion and chilli. 3 Tbsp Of Blended Crayfish Powder.
It is traditionally made with Efo Shoko Lagos spinach or Efo Tete African spinach a member of the genus Amaranth. Efo Riro is a thick delicious stew made with meat offal crayfish dry fish and green leafy vegetables. Set both aside to cool at room temperature.
Stir in the tomato paste and cook for 3 minutes. Mix thoroughlyand simmer for 7 minutes. 2 Tbsp Of Mixed Herbs.
Meanwhile make the stew. Finally add the spinach and mix well. Drain spinach and add cold water.
Stir and taste for add seasoning and salt and add if necessaryAdd the cameroon pepper too if using. Season with salt and finally add the boiled fish and let is simmer. Add some palm oil to a pot and add the blended mix to it.
Then leave it to cook uncovered for about 2 to 5 minutes. However since this green leafy vegetable is not easily. Adjust the seasoning if necessary.
Just showing you how I make my Authentic Efo riroeforiro nigerianfoodchannel vegetablesoup2 bunches Shoko leaves you can also use Spinach or Ugu4 Red B. Stir until everything is well blended. Drain squeeze excess water out and set aside.
These leaves have a soft texture and a mild spinach taste. If using frozen spinach thaw the spinach and then blot dry and set aside. Pour in the crayfish and iru and fry for a few.
Set a fine mesh sieve in a large bowl and strain the cooking liquid discarding any solids. Add the assorted meat stir well and simmer for 3 minutes. 1 Boil the beef and assorted meat and set this aside.
In a small bowl mix 2 tablespoons tomato puree and 2 tablespoons water to make a paste. Let it cook till it is thick. 4 Blend coarsely the scotch bonnets bell peppers and onion.
It is a vegetable soup. To a blender add the bell peppers. Meanwhile Chop the spinach up into small pieces and add it to the pot.
Heat the palm oil in a cooking pot pour in the sliced onion and sauté until almost translucent. Once it reaches a rolling boil add 30 ounces of fresh spinach to the water for 30 seconds and then move to the bowl with ice cubes. In a Dutch oven warm the palm oil over medium heat and add the onions garlic ginger chile and a couple pinches of salt.
100g Of Palm Oil You can use for if you like 250g Of Leftover Vegetable oil from red stew. After 3 minutes add the vegetables mix well and leave to simmer for 3 more minutes and your delicious Efo Riro soup is ready. Add the tomatoes and a few generous pinches of salt.
1 Tbsp Of Blended Shawa Powder. Prepare a bowl with ice cubes. Add the paste to the stew mixture along with salt and curry powder.
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