Efo Riro is a Nigerian spinach-based delicacy. It can be prepared with beef, chicken, fish, anything in between and even all of the above. Whichever variation one chooses, Efo Riro is always tasty and you will be advised to be careful not to bite your tongue!
The variation here is with assorted meat i.e. regular beef, tripes, cow skin and legs. A touch of dry fish is also added.
Ingredients:
3 red bell peppers
4 cups of water
Spices of choice
3 large onions
½ dry crayfish (grinded)
Salt to taste
2 maggi cube
1/2 palm oil
1 kg of assorted meat
1 dry fish
1 kg spinach
Preparation:
Add the assorted meat in a cooking pan. Add 1 chopped onion, enough water, salt to taste & spices of choice. Cover the pot. Boil everything in medium heat till soft & tender or however you like your meat. When done pour the stock (meat water) into a separate bowl. Bake the cooked meat in oven. (optional). You can also bake it with cooking oil. You don’t even have to bake it at all. It is all a question of choice.
Blend (with a bit of water) 3 Red bell pepper, 1 red pepper & 1 onion. Keep the blending short and rough not long and fine. Add palm oil in medium heat. Add chopped onion. Stir & fry till soft. Add the blended pepper mix. Stir & cook together for 5 minutes. Add salt to taste & some spices of choice. Add the chopped dry fish and stir. Add the cooked assorted meat. Add some meat stock, stir and cook for 5 minutes then add the baked meat. Add the grinded dry crayfish and let it cook together for 5 minutes. Add the spinach and cook in low heat for 10 minutes.
Voila! Your very tasty Efo Riro is ready to be consumed. Serve with Eba, Ugali, Sadza, Fufu or rice