INGREDIENTS
2 bunches tete(spinach) leaves (you can also use Soko)
3 medium size Tatashe
11/2scotch bonnet (Rodo)
1/2 cup Palm Oil
11/2 medium size red onions
Offal
Dried stockfish (Panla)
Smoked cat fish
1 tablespoon Locust beans (Iru)
1/4 cup smoked prawns (Optional)
1/2 cup raw/cooked prawns (Optional)
2 Knorr chicken cubes or any bullion cubes of your choosing.
3 tablespoons ground Crayfish
Salt to taste
Step 1
Place the washed offal in a pot, add a little of water, season with salt, sliced onions, 2 seasoning cubes and allow to boil for 10-15 minutes, add 1-2 cups of water and cook till tender and the water is almost dried.
Step 2: Add the smoked fish, stockfish, add a cup of water and cook for another 10-15 minutes depending on the hardness of your stockfish, I love them when they are very soft. The water should be almost dried, don’t allow to burn.
Step 3
Remove the pot from heat, place another pot on heat and pour in some palm oil, 1/2cup. Allow to heat before adding the sliced onions, ground pepper/tatashe, stir and allow to fry for another ten minutes while stirring occasionally to avoid burning.
Step 4
Add the cooked offal/stock fish/smoked fish, stir and allow to simmer for 5 minutes, add the crayfish, iru, stir and allow another 3 minutes.
Step 5: Add a seasoning cube, salt to taste, stir and add the tete leaves(spinach). Stir all together and allow to simmer for another 3-5 minutes and you just made a delicious pot of efo riro.
This is how to make Efo riro
Serve with any “swallow” of your choice. Efo Riro is also prefect with white rice, Eko (ready to eat)