Efo Riro With Pouned Yam. |
Ingredient:
3 bunches spinach
2 lbs beef
1 lb tripe
1 lb goat meat
5 medium tomatoes
3 scotch bonnet peppers (Ata Rodo)
1 medium onion palm oil
3 tablespoons seasoning
2 tablespoons salt
1 tablespoon chili powder
vegetable oil (To Fry)
yam
Directions:
- Wash, season and bring all meats to boil.
- Season with 1 tablespoon of salt, 2 cubes of maggi, 1 tablespoon of dry pepper and boil till meat is tender.
- Blend tomatoes and scotch bonnet peppers and boil till water dries.
- If using raw spinach, wash and blanch your spinach to get rid of excess water and shred.
- Separate meats and stock into different bowls.
- Heat up groundnut oil and fry meats till brown.
- Heat up palm oil and pour in chopped onions and fry.
- Pour in blended tomatoes and pepper and fry.
- Add stock, salt, maggi, crayfish powder, locust beans and leave to simmer for 5 minutes.
- Add fried meats and stir inches.
- Add chopped spinach and stir inches Leave to simmer for 2 minutes.
For Pounded Yam:
- In a bowl peel and cut and yam
- Boil without adding any salt. till soft.
- With manual yam pounding Skill Pound yam till soft and fluffy.
Serve Pounded yam with Efo Riro Enjoy...
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