PY and Efo

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      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
        Ingredients:
      • 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)
        Directions:
      • 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.
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One thought on “PY and Efo

  1. Pingback: Efo and plantain | Nigerian Foodie

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