In preparing these traditional dishes alot of artistry goes into it. Tastes are derived solely from traditional spices such as ginger, garlic (ayu) and locust beans (iru). Here is how to prepare Efo riro using a combinatin of these natural and unprocessed spices....
Serving for 6:
RECIPE
1kg of beef or goat meat or lamb or chicken
4large pieces of ponmo (tenderised cow skin)
1/4kg of Dried crayfish
1 large piece of stock fish (preferrably centre piece)
1 whole de-boned smoked cod fish
4pcs of tin long Chilli pepper (bawa)
2pcs of small pepper (ata rodo)
2pcs of big fat chilli pepper (tatashe)
2 large onions
250ml Palm oil
Salt to taste
Seasoning (maggi crayfish preferrably)
2 teaspoonfull of freshly blended Garlic
2 teaspoonfull of freshly blended Ginger
4bunches of fresh vegetables (Efo Shoko or Spinach)
PREPARATION:
Rinse the beef, chicken, lamb or goat meat with salt and water. Place in a medium sized pot, slice some onions, add 2 teaspoonfull of garlic and ginger. Add the seasoning (1 large cube of maggi crayfish or 2 small cubes) with salt to taste. Boil until soft. Meanwhile rinse the chilli pepper, small pepper and one large onion, blend with a blender (not smooth). Once the meat (per choice from above) is soft pour the blended pepper into the same pot, add the stock fish, smoked fish and 1 tablespoon of properly rinsed locust beans allow to boil for 15mins or until moisture is completely extracted. Pluck, slice and rinse vegetable in cold water and salt. After proper rinsing drain the vegetable in a colander and pour boiling hot water into the rinsed vegetable. Allow to steam for 5mins and drain again add cold water and drain completely. Add to the boiled pepper and meat, pour the palm oil and stir till evenly spread. Taste for salt and seasoning. Allow to steam for 10mins and remove from heat. This can be served with rice, cassava flour, yam flour or even eaten alone.
