Efo Recipe

Name: Efo Recipe
Total time: 3000 s
Yield: 7 servings
Cuisine: Nigerian
Ingredients: 2-3 Scotch Bonnet (Ata Rodo); 1 cup palm oil; 1 medium onion bulb (thinly sliced); 2 Tablespoon blended crayfish; 2 cup diced kpomo; 2 cups shredded smoked fish washed and de-boned; 15 pieces Parboiled meat beef; 2 tablespoons whole locust beans (Iru); to taste Salt; 3 stock cube; 3 bunches chopped fresh spinach efo leaf

Faatimah Omotola @cook_7221492

Lagos

Efo Recipe

Faatimah Omotola @cook_7221492

Saved

Ingredients

50mins

7 servings

2-3Scotch Bonnet (Ata Rodo)
1 cuppalm oil
1medium onion bulb (thinly sliced)
2 Tablespoonblended crayfish
2 cupdiced kpomo
2 cupsshredded smoked fish washed and de-boned
15 piecesParboiled meat beef
2 tablespoonswhole locust beans (Iru)
to tasteSalt
3stock cube
3 buncheschopped fresh spinach efo leaf

Saved

Steps

50mins

1

Blend tatashe, pepper and 1/2 onions and set aside. dice the other 1/2 onions and set aside
2

Place a large pot over medium heat, add in the palm oil. Heat oil until a little smoky. Add in the sliced onions and fry until golden brown
3

Add in the blended paste stir continuously for 3mins then add kponmo, stock cube, salt, beef, crayfish and smoked fish. Cover and leave to simmer for 20-25 minutes once the palm oil float to the top the sauce is ready.
4

Add in the spinach, combine. Taste and adjust for seasoning, leave to simmer for another 3- 5 more minutes.