Efo Riro Nigerian Delicacy.

Efo Riro

INGREDIENTS:

Palm Oil
Ata Rodo
Tomatoes
Onions
stock cube
Salt
Blended crayfish (small and big)
Cow Leg
Goat Meat Shaki
Vegetable (Spinach, Ugwu)
Iru

Method:

• Spice and boil goat meat till tender...allow it to cook till the stock/broth is very little and thick. 
• Cook cow leg, Shaki too, cook until tender,
• Blend tomato, pepper and 1 ball of Onion: don't blend it smoothly, let there be small bits. 
• Heat up palm oil and bleach just a little, 
• Add half a bulb of onion when bleaching, this adds flavour .

Note:When bleached slightly, take out the onion, turn off cooker and allow to cool just a bit. When the oil has cooled a bit, turn on the cooker

• add chopped onion till onion is soft and transparent . 
• Pour the blended tomatoes into the pot of oil, 
• Add 1 stock cube, cow leg, shaki, goat meat , blended crayfish, iru and allow to cook. 

Make sure you stir the contents often so that it does not burn. After about 10 minutes, depending on the quantity of the the tomato, it should be dry (frying instead of boiling) Make sure vegetable is washed properly!

• Taste for salt, and add more if it's not tasty enough. 
• Stir until cooked... 

Serve with Rice, Eba, Semo, Yam, Pounded Yam, Eko, Fufu