Efo Riro

Ingredients:

• 2 bunches of spinach or fluted pumpkin leaves (ugu), washed and chopped
• 2 cups palm oil 
• 1 large onion, finely chopped 
• 3-4 large tomatoes, blended 
• 1 red bell pepper, blended
• 2-3 Scotch bonnet peppers (adjust to taste), blended
• 3 cloves of garlic, minced 
• 1 teaspoon ginger, grated
• Assorted meats (beef, tripe, liver, or goat meat), cooked and diced
• Stockfish and/or dried fish, soaked and flaked
• 2 tablespoons ground crayfish
• 2 tablespoons locust beans (iru or ogiri), optional
• Salt and pepper to taste
• 2-3 stock cubes or seasoning cubes
• Water (as needed)

Instructions:

1.Prepare the Ingredients:

• Wash and chop the spinach or fluted pumpkin leaves.
• Blend the tomatoes, red bell pepper, and Scotch bonnet peppers to make a smooth paste.
• Cook and dice the assorted meats.

2. Cook the Stew:

• Heat the palm oil in a large pot or Dutch oven over medium heat.
• Add the chopped onions and sauté until they become translucent.
• Add the minced garlic and grated ginger, and sauté for an additional minute until fragrant.
• Pour in the blended tomato and pepper mixture. Cook until the mixture thickens, stirring occasionally.

3. Add Seasonings:

• Add the ground crayfish, locust beans (if using), salt, pepper, and stock cubes to the tomato and pepper mixture. Stir well.
• Incorporate Meats and Fish:
• Add the cooked and diced assorted meats, flaked stockfish, and dried fish to the pot. Stir to combine.

4. Cook the Stew:

• Allow the stew to simmer over medium heat for about 10-15 minutes, stirring occasionally. If the stew becomes too thick, you can add a little water.

5. Add Chopped Vegetables:

• Add the chopped spinach or fluted pumpkin leaves to the stew. Stir well to combine.

6. Simmer:

• Allow the Efo Riro to simmer for an additional 10-15 minutes until the vegetables are tender and the flavors have melded together.

7. Adjust Seasoning and Serve:

• Taste and adjust the seasoning if necessary. You can add more salt or pepper according to your preference.
• Serve the Efo Riro hot with rice, pounded yam, or fufu.

Enjoy your delicious and nutritious Efo Riro!