- Pounded Yam and Efo Riro. I don’t have the upper body strength required to pound yam (Yet!) So today’s swallow was made using
- Roodonfood resently recommended, that I add some recipes, so I will try throwing in recipes, at least once a week. Here is a disclaimer, before I begin. I come from the cooking school of thought that measures using a hairy eyeball and I mainly cook small portions. (I’m easily overwhelmed)
Efo Riro recipe
- • 4 Tatashe aka big peppers
• A small onion
• 2-6 Ata Rodo aka little hot peppers (depending on how hot you want it)
To be pureed until smooth and then boiled on medium heat to remove excess liquid
• ¼ cup of palm oil
• Thinly sliced small onion
• 2 teaspoons of bended crayfish
• 2 cups shredded dry fish that has been washed and de-boned (Parboiled Goat meat or beef or Kpomo can also be added) Nigerians like meat… A LOT!
• 1 teaspoons iru aka locust beans
• Salt to taste
• Maggi aka a seasoning cube
• A lot of chopped efo (when I lived in Wales I used spinach, which must be blanched)
- • Place a large pot over medium heat, add in the palm oil and heat for about 5 minutes (palm oil becomes less red and kitchen becomes very smoky, so open every window possible.
• Add the sliced onions and fry until lightly browned and then add and fry puree
• Add all unused ingredients with exception of efo. Cover and 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 10minutes
- Efo Riro can also be eaten with Rice, eba, yam, potatoes e.t.c.