Stock Fish Eforiro

Name: Stock Fish Eforiro
Total time: 1200 s
Yield: 3 servings
Cuisine: Nigerian
Ingredients: 1 stockfish head; 6 medium tomatoes; 5 attarugu(scotch bonnet pepper); 1 big Onion; #100 bunch Efo(aleho); 5 boiled beef; 3 tablespoons crayfish(ground); Spices; 3 seasoning cubes; 4 cooking spoons P.oil; 2 cooking spoons beef stock

HallieGeeCooks @HallieGeeCooks

Abuja

Needed something veggie for white rice... with a twist to the stock fish(Stir fried).

HallieGeeCooks @HallieGeeCooks

Abuja

Needed something veggie for white rice... with a twist to the stock fish(Stir fried).

Saved

Ingredients

20mins

3 servings

1stockfish head
6medium tomatoes
5attarugu(scotch bonnet pepper)
1big Onion
#100 bunch Efo(aleho)
5boiled beef
3 tablespoonscrayfish(ground)
Spices
3seasoning cubes
4cooking spoons P.oil
2cooking spoons beef stock

Saved

Steps

20mins

1

Wash and cut all veggies(efo, tomatoes, peppers and onion).
2

Wash and steam stockfish a for a bit. Separate fleshy pieces of the fish.
3

Place pot on fire, put in Palm oil. Let heat up then put in fleshy pieces of stockfish. Stir fry for 3mins.
4

Add in tomatoes, peppers and Onion and continue to stir.
5

Add in spices, cubes, crayfish and beef. Keep stirring till mix starts to fry dry.
6

Put in a bit of hot beef stock, then the Efo. Mix well so all incorporates.
7

Put off heat after 3mins. Serve hot and enjoy.