PY and Efo


      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
      PY flour.
      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.

One thought on “PY and Efo

  1. Pingback: Efo and plantain | Nigerian Foodie

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