EFO RIRO DELIGHT

FRESH GREEN EFO RIRO

I see a lot of different types of vegetables (eforiro), but some how I love making mine looking green and fresh without excess oil or water in it, so even though it has to be stored it still comes out fresh and tasty, so here’s how to make it..

INGREDIENTS:

RED BALL PEPPER 2 BIG(CHOPPED)

RED PEPPER 8 BIG PIECES, ATARODO(CHOPPED)

ONIONS 1 BIG(CHOPPED)

DRIED FISH (SHREDDED)

POMA (COW SKIN) CHOPPED

BEEF (6 PIECES) OPTIONAL

WARA(NIGERIAN CHEESE, OPTIONAL)

GREEN SPINACH, 3 BUNCHES

GROUNDNUT OIL(2 COOKING SPOONS)

2 KNORR SEASONING CUBES

SALT

PREPARATION:

PLUCK THE SOFT STEMS OF THE GREEN WITH THE LEAF

WASH YOUR GREEN LEAVES WITH WATER AND SALT TO REMOVE POSSIBLE SAND ABOUT 5 TIMES.

CHOP THE LEAVE INTO SMALL SET ASIDE IN A DEEP BOWL

BOIL WATER, POUR IN THE CHOPPED LEAVES WITH A PINCH OF SALT

COVER THE BOWL AND ALLOW TO STEAM UP FOR ABOUT 5-10 MINUTES

WHEN SOFT, DRAIN WATER OFF THE LEAVES WITH A COLANDER ALLOW TO COOL FOR A BIT THEN PICK THE LEAVES INTO SMALL PARTS AND SQUEEZE OFF ALL WATER CONTENT ON THE LEAF THOROUGHLY,SET ASIDE
POUR THE OIL IN A POT WITH THE CHOPPED PEPPERS

ADD A CUBE OF SEASONING, ALLOW PEPPERS TO COOK A WHILE THEN ADD MEAT,WARA, DRIED FISH AND POMA ETC

COOK FOR ABOUT 5 MINUTES

ADD THE GREEN LEAF USING THE HAND TO GRADUALLY SEPARATE THE LEAF INTO THE POT

ADD A BIT OF SALT TO TASTE.

COVER POT TO ALLOW COOK FOR ANOTHER 5 MINUTES,STIR WELL.

EFO RIRO IS READY…ENJOY!!!