My efo riro recipe would make you lick your plate. Just take a look at it.
INGREDIENTS
Palm Oil
Ata Rodo
Tomatoes
Onions
Bouillion cube
Salt
Blended crayfish (small and big)
Cow Leg
Goat Meat
Shaki
Vegetable (Spinach, Ugwu)
Iru
Iru
PREPARATION
- Spice and boil goat meat till tender…allow it to cook till the stock/broth is very little and thick.
- Cook cow leg, Shaki too, I usually cook mine in separate pots, cook until tender, you don’t want to be fighting the meat when chewing.
- Blend tomato, pepper and 1 ball of Onion: don’t blend it smoothly, let there be small bits.
- Heat up palm oil and bleach just a little, add half a bulb of onion when bleaching, this adds flavour .When bleached slightly, take out the onion, turn off cooker and allow to cool just a bit.
- When the oil has cooled a bit, turn on the cooker and add chopped onion till onion is soft and transparent .
- Pour the blended tomatoes into the pot of oil, add 1 bouillon cube, cow leg, shaki, goat meat , blended crayfish, iru and allow to cook. You can choose to cover the pot or not.
- Make sure you stir the contents often so that it does not burn. This is not party jollof.
- After about 10 minutes, depending on the quantity of the the tomato, it should be dry (frying instead of boiling), continue to stir for 2 minutes.
- Make sure vegetable is washed properly! Nothing more annoying that tasting sand and stone in soup.
- Taste for salt, and add more if it’s not tasty enough…I leave the salt till later because the broth is concentrated with spices…you do not want your food too salty.
- Stir until cooked…
- Serve with Rice, Eba, Semo, Yam, Pounded Yam, Eko, Fufu
