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My home made efo riro recipe

INGREDIENTS:

1) 1.5 Ib spinach blanched

2) Pepper 3 large red bell peppers

3) 2 scotch bonnet and 1 very small onion

4) 1/4 cup palm oil

5) 2 Tablespoon crayfish blended

6) 2 Tablespoon lucust bean

7) 1/2 cup stock fish about 2 handfuls of shredded

8) 1 prawn about a handfuls, (dried )

9) Onion medium size - diced

10) 1 bouillon cubes ( or 2 bouillon cubes )

11) 1 Ib beef ( A mixture of beef, tripe, and cow skin ).

Fresh Fish

Cooking directions:

Cook your meat with your preferred seasoning cubes, onion and salt.Wash your stock fish; parboil for 2-3 minutes it too hard.

This will soften the stock fish. Wash and parboil your fish for 2 minutes, preheat the palm oil - I like it hot but not bleached.

Add the diced onion and stir fry till golden brown, add the blended peppers ( check notes above for the details ) and fry until the sauce thickens up.

Season with the stock cubes add salt to taste, crayfish and lucust bean. Stir until everything is well blended.

Add the meat, fresh fish, stockfish and dried prawn; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to simmer.

Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

Serve with your favorite swallow you like.

Content created and supplied by: WemmyBlog (via Opera News )

Pepper

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