Blend the Scotch bonnets, Bell peppers and an Onion coarsely and set aside then chop the second Onion and set aside

Place a medium size pot on medium heat. Add the Palm oil, leave to heat up for 2 minutes then add the Chopped onions, sauté till fragrant. Then add the Locust Beans, fry to release the flavour for another minute…

Then add half of the Crayfish, fry for a minute…

Now add the blended Pepper, two Knorr cubes and Salt to taste, leave to boil for 15-20 minutes thereabouts or until the pepper dries out and the size reduces by almost half..

The pepper at this time needs to be a thickish consistency and the oil should have settled on the top…

If the consistency is too thick, add a bit of the meat stock/ chicken stock, if you haven’t got stock, just add water, be careful not to add too much. Just one cup should do.
If you added Stock, allow to boil for 2-3 minutes to combine, then add the assorted meats, stir and combine. Leave to cook for 8-10 minutes…

Then add the Prawns, the rest of the Crayfish, shredded Stockfish and Smoked Catfish…

Combine and taste, adjust seasoning if required. Leave to cook for a further 5 minutes
Now add the Chopped Kale leaves, combine thoroughly. Leave to cook for 5 minutes…

Switch off the heat at this time, then leave to simmer with the residual heat for a further 2 minutes. Your Kale Efo Riro is ready.

Enjoy with your favourite “Swallow”, Rice, Plantain or any others.