Nigerian Efo Riro

Name: Nigerian Efo Riro
Yield: 6–8 servings
Cuisine: Nigerian
Ingredients: 1 kg Assorted meat; 3 pieces Stockfish; 3 pieces Dried fish; as desired Ponmo (optional); 2 (1 for meat, 1 for pepper base) Onion; 4 (2 for meat, 2 for soup) Seasoning cubes; to taste Salt; as needed Water; 3 bunches or 500 g Ugu or Spinach; 6 Red bell peppers; 4 Scotch bonnet peppers; 1.5 cups Palm oil; 3 tablespoons Ground crayfish; as needed Meat stock

Favour Keji @cook_115820419

Efo riro is one of my favorites dish, I love eating and cooking it and it can literally go with most food.
Enjoy.

Favour Keji @cook_115820419

Efo riro is one of my favorites dish, I love eating and cooking it and it can literally go with most food.
Enjoy.

Saved

Ingredients

6–8 servings

1 kgAssorted meat
3 piecesStockfish
3 piecesDried fish
as desired Ponmo (optional)
2(1 for meat, 1 for pepper base) Onion
4(2 for meat, 2 for soup) Seasoning cubes
to taste Salt
as neededWater
3 bunchesor 500 g Ugu or Spinach
6Red bell peppers
4Scotch bonnet peppers
1.5 cupsPalm oil
3 tablespoonsGround crayfish
as neededMeat stock
Locust beans

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Steps

1

Wash and cut meat, add onion, seasoning, salt, and water. Boil until tender.
2

Wash and slice ugu or spinach, set aside.
3

Wash, chop, and blend red bell peppers, Scotch bonnet, and onion.
4

Wash, debone, and soak or boil stockfish and dried fish.
5

Heat palm oil in a pot, add blended pepper mix, and fry for 20 minutes.
6

Add cooked meat, stockfish, dried fish, ponmo, crayfish, locust beans and some meat stock. Simmer 15 minutes.
7

Add chopped vegetables, stir gently, and cook 5 minutes. Do not overcook.
8

Adjust salt, seasoning, and soup thickness. Simmer 5 minutes more.
9

Rest for 3 minutes before serving.