- In a medium pot, combine all of (B), add (A), 2 cups water, 3 (1.1/2) cubes of maggi,1tspn salt. set on low heat, cook for 6-8 hours ( goat should be really tender and chow feet should just fall off the bone)
- combine all of (c) in a blender + 1/2cup water, chop ( shouldn’t be a fine texture). Pour the mixture into a pot, boil for 15mins.
- Set a medium pot on medium heat,add in the oil. cover the pot, blanch the oil for about 5mins. Add in the pepper mixture, leftover maggi and salt, stir. taste and adjust for salt. cover the pot, cook for 5mins add in the pre-cooked meat (B) and the turkey, cook for another 10mins.
- Add in the spinach, stir. Add in the smoked fish, cover the pot, cook for another 10mins.
Efo (Not Riro. lol)
I am not calling this Efo Riro, because Efo riro requires a lot more finesse and the flavor profile is a bit different [due to the time it takes to bleach the oil, the presence of Iru (locust beans) and the absence of tomatoes in Efo Riro.
2 thighs Oven roasted smoked turkey (Pulled)
6 pieces cow feet (cleaned), 6 pieces goat meat (cleaned), Stock fish ( pre soaked, optional) (B)
Fresh smoked fished (pulled, bones removed)
A pinch, dry chilli and thyme (A)
5 cubes Maggi ( or 2.1/2 cubes maggi crayfish) ( bouillon cube)
2 tspns salt
2 bunches fresh spinach ( cleaned and chopped finely)
1/2 cup palm oil
2 large red bell pepper, 2 small tomatoes, 2 habanaro peppers, 1/4 large onion, small ginger root (C)
Your efo is ready to serve with your choice of OKELE or Rice. EnJOy!
*****please send in your entries for So You Think You Can Cook by Friday June 24th ***
Francesca Dora Ewenkhare says: