 |
| Ebiripo |
Recipe
- 6 Tubers of cocoyam
- Salt and seasoning to taste
- 2 cookiing spoons of Palm oil
- Moi moi leaves for wrapping the puree
- Meat
For the pepper sauce (Ata Din – din)
- 6 Tomatoes
- 4 Pieces of ata rodo
- 2 Tatashe – red bell pepper
- 1 Medium sized red onion
- Palm oil
preparation:
Peel the skin off the coco-yam, and place into a bowl of salt and water, this will help the cocoyam retains its colour.
Grate the cocoyam by using the tiny and closely packed side of the grater.
Simply salt the grated mixture and wrap in local leaves.
Wash meat and put in pot.
add salt, stock, onions and put to boil set aside.
place it in a pot with a leaf or chopped off stems lining the base of the pot
Add a full cup of water to the pot.
Top off with a spare leaf and cover the pot. Let it steam on low heat until it is ready!
Step 2:
For the pepper sauce blend 6 tomatoes, 4 pieces of ata rodo, 2 tatashe, and 1 medium size red onion together.
Leave to boil for some minutes to reduce the water content.
In a frying pan Add red oil once it hot.
Add chopped onions, blended crayfish and iru
Once the onions have softened add the pepper and fry till it thicken and absorb all the palm oil. the aroma is usually inviting.
Add meat and cook for few minutes.
Can Also Be Served With Efo Riro (vegetable stew)
No comments:
Post a Comment