Hi guys, how are you all doing today? So this recipe is one of my oldies. I have made this over and over, but I keep coming up with new ways to tweak it and achieve that umph flavour.
Eforiro no doubt is a winner. You can imagine eating that with Amala, pounded yam, eba or even hot white rice. Oh lala. That is just out of this world. I Iove Efo Riro. Simple as. I mean, how can you not love it :);). I need to keep it short here, so let’s get started shall we 🙂
- 2 large Tatashe
- 5 Habenero pepper
- 3 large tomatoes (it can be 4 if you don’t like pepper)
- 1/2 cup of palm oil
- Stock fish
- Dry fish
- Dried catfish
- Assorted meat (s)
- Smoked crayfish
- 1 large bunch of spinach (sliced and chopped)
2 medium sized pots
Prep time : 15 minutes
Cooking time : 1 hour : 30 minutes Total time : 1 hour : 45 minutes
*do not use curry, thyme or white pepper to cook the Meats*
If you are using fresh spinach, remove the leaves from the stalk, slice and chop it up nicely and rinse thoroughly to get rid of sand
Next blend the pepper until almost smooth. Transfer to a pot, add half the stock from the meat and cook until it cooks and thickens. (20 minutes)
Next, add the smoked fish and smoked turkey and cook for 10 minutes
Next add the palm oil, stir and let it combine for 10 minutes on low heat
Next add the crayfish. Mix well and let it dissolve into the stew.
Once it’s fried. Add the meats and about 2 soups spoon of beef stock. Reduce the heat and let it cook uninterrupted for 15 minutes. By now the aroma in your kitchen will be awesome, that your neighbours will come a’knocking 😉
Now it’s time for the spinach. Make sure you squeeze excess water from the spinach in order to reduce the amount of water it leaches into the soup.
Add the spinach, turn it around well ensuring its well covered and simmer for 3 minutes.
Remove it from the heat. Your efo riro is done!
The aromas right there in your kitchen is calling for eba, amala, etc.
I’ll see you all in my next post
Love Duchess O