The unique taste of the Nigerian Efo Riro comes from the use of Locust beans, Bleaching of palm oil and the absence of tomatoes. Since Ajapa has requested for this delicacy, I would need the help of all my chefs and chefflets . Ehen let’s begin
- 4 Red bell peppers
- 1 medium onion bulb
- 2-3 Scotch Bonnet
Preparation: Chop all listed ingredients. Combine in a blender and pulse to a rough coarse consistency. Pour mixture into a strainer and rest to remove excess fluid.
- 1 cup of palm oil
- 1 medium onion bulb (thinly sliced)
- 2 Tablespoon blended crayfish
- ½ cup red prawns (head removed)
- 2 cups shredded fish (smoked Catfish preferably) Washed and de-boned
- Parboiled meat (Goat meat or beef and/or Ponmon ) 6-8 pieces
- 2 tablespoons whole locust beans (Iru)
- Salt- to taste
- 2-3cube maggi
- 15 Cups chopped fresh spinach (Efo tete) ~3 bunches
Preparation: If using fresh spinach, place the spinach in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow to rest for 15-20mins. Rinse out the spinach and squeeze out all excess water.
- Place a large pot over medium heat, add in the palm oil. Heat oil until a little smoky.
- Add in the sliced onions and fry until lightly browned
- Add in the end result of part A and the left over ingredients in part B. Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
- Add in the spinach, combine. Taste and adjust for seasoning, leave to simmer for another 3- 5 more minutes