Efo riro is a traditional yoruba dish that is served in many homes that are not necessarily from the Yoruba culture. Efo riro is sometimes served at parties, weddings and other gatherings in Nigeria. What makes efo-riro interesting for me is the ability to eat it as a stand alone meal if you are on a diet or eat it with other carbohydrate accompaniments. People eat efo-riro with white rice, boiled plantain, fried plantain(dodo), yam etc. Depending on the leaves you use for efo-riro, the meal is very high in essential nutrients. I have chosen to use spinach for my efo-riro as spinach is high in vitamin A, C, E and K. It is also a great source of Iron which is especially important for women to help re-build our red blood cells. Hope you enjoy the Afrolems version of Efo-riro as I have chosen to add different types of protein in mine. Remember this is entirely optional and dependent on how you want to recreate this dish. I have chosen to serve mine with Pounded Yam.
3 Bunches of Spinach (2 packs of Frozen spinach) – Shokoyokoto (Short for Shoko)
2 Pounds Beef
1 pound Beef Tripe
1 pound Goat Meat
1 pound Cow leg
5 Medium Tomatoes
3 Scotch bonnet Peppers
1 medium onion
1 tablespoon locust beans (iru)
1.5 cooking spoons of palm oil
4 cubes of Maggi
2 tablespoon of Salt
1 tablespoon of dry pepper
1 tablespoon of crayfish powder
3 cooking spoons of groundnut oil for frying
* 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 in.
*Add chopped spinach and stir in. Leave to simmer for 2 minutes.
Serve with Pounded yam or with any accompaniment of your choice.
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