efo riro recipe 9jafoodie

Bleach the oil for 5 minutes. Allow to rest for 15-20mins.

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Add seasoning salt onions and little water.

. 9jafoodie - Nigerian Food Recipes. Below is sliced spinach and peppertashe at left and right respectively. Stir in the tomato paste and cook for 3 minutes.

Set both aside to cool at room temperature. Let it boil for 2-3 minutes to combine then add the assorted meats prawns crayfish stockfish and catfish. Boil for 10-15 minutes.

Add vegetable oil to a medium-sized saucepan and leave on medium heat for about 5 minutes. 2-3 spoons of iru locust beans smoked fish 2-3 medium Palm oil 200ml 3 Seasoning cubes. Wash the tatashe and fresh pepper blend roughly.

150 lbs Spinach blanched. In a blender combine peppers onion tomatoes and scotch bonnet with 12 a cup water. Add in your blended tomato and pepper mix and stir for about a minute.

-Beef -Shaki cow tripe -Smoked fish -Dry fish -Stock fish -20 cl palm oil -Frozen Spinach. Season and cook the assorted meat and fish with onions one stock cube a little salt and other seasoning of choice. Blend the mixture until smooth but not too smooth.

4 red bell peppers Tatashe 1 medium onion bulb. Wash the assorted meat put in a pot and place on heat. Jan 29 2014 - Nigerian Efo Riro Recipe You know that efo situation where the efo sits on one side of the bowl and the water migrates to the other side.

Pour mixture into a strainer and rest to remove excess fluid. It is very rich in nutrients and requires less stress when cooking. However we just dont 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.

Set a fine mesh sieve in a large bowl and strain the cooking liquid discarding any solids. 1 kg -2 tablespoons ground crayfish -1 medium onion -3 big stock cubes spinach. Heat the palm oil in a cooking pot pour in the sliced onion and sauté until almost translucent.

Remember to cook the tougher meat first in my casetripe shaki Cook until the liquid in the pot is well absorbed dried up and the meat and stock fish are tender. Beef Shaki cow tripe Smoked fish Dry fish Stock fish Beef Shaki cow tripe Smoked fish Dry fish Stock fish 20 cl palm oil 500g Efo Shoko 5 tatashe peppers 2 tablespoons ground crayfish 2 red onions 2 small stock. Ingredients for Efo Riro Assorted meat and fish.

2-3 scotch bonnet peppers Ata Rodo Preparation. In a Dutch oven warm the palm oil over medium heat and add the onions garlic ginger chile and a couple pinches of salt. These leaves have a soft texture and a mild spinach taste.

To a blender add the bell peppers. Pour in the crayfish and iru and fry for a few. Add the tomatoes and a few generous pinches of salt.

Add the bouillon powder crayfish black pepper cayenne pepper and salt and cook on medium heat for 5 minutes. Meanwhile make the stew. Cook stirring frequently until the onions are golden brown and sweet about 15 minutes.

Rinse out the spinach and squeeze out all excess water. It is traditionally made with Efo Shoko Lagos spinach or Efo Tete African spinach a member of the genus Amaranth. Instructions Heat palm oil in a pot on medium heat add in your onions and stir for about 2 minutes.

Just one cup should do. Here are the ingredients you need for this delicacy. The consistency should be thick as pictured below.

Combine in a blender and pulse to a rough coarse consistency. 2 cups prepared spinach Efo Tete Spinach Preparation. Here are some ingredients for making efo riro top left is smoked fish followed by sliced onion at top middle then 3 spoons of iru in a plate.

Place a large pot over medium heat add in the palm oil. Chop all listed ingredients. However since this green leafy vegetable is not easily.

So basically Efo riro simply means stirred leafy vegetable. By Patricia Uyeh Efo riro is a soup recipe from the South-western part of Nigeria. 3 Large red peppers.

Efo Riro is a thick delicious stew made with meat offal crayfish dry fish and green leafy vegetables. By 9jafoodie August 28th 2014 13 Comments. Add a bit of the meat stock chicken stock if you havent got stock just add water be careful not to add too much.

Place the spinach in a bowl add ½ teaspoon of salt cover with boiling water and place a lid over the bowl. If using fresh. Use a combination of the following.

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