Nigerian Efo Riro With Medicinal Chinese Ingredients
A more nutritious and innovate way to cook Efo Riro
Ingredients
- 1 kg meat
- 1 white onion
- 2 red onions
- 3 garlic cloves
- 3 red bell pepper
- 50 g cordyceps
- 100 g black fungus
- 3 handfuls of african spinach/ callaloo chopped
- 1 cameroon pepper
- 1 scotch bonnet finely diced
- tsp iru (locust beans)
- 5 tbsp palm oil
- 1 tsp black pepper powder
- 6 chicken maggi cubes
Instructions
- Wash the meat and add enough water in the pot. Cook the meat on medium low for 30 minutes seasoning with 1 chopped onion and 4 maggi cubes.
- Prepare the vegetables. Remove the callaloo/ african spinach leaves from the stalk and wash. Chop and set aside. Do the same for any other leafy green you wish to add.In a bowl and in the cordyceps and black fungus and blanch in hot water for 10 minutes. Rinse with cold water and set aside.
- Prepare the stew. Add in the bell pepper, cameroon pepper, red onions and garlic into a blender and add just enough water to pulse until fairly blended. Do not blend to a smooth consistency, we want texture!
- After the meat is cooked and is tender, add in the stew base and add 2 maggi cubes, palm oil and a tsp of iru (locust beans). Stir and cover to cook for 20 minutes.
- Add in the callaloo/ african spinach, cordyceps and black fungus and cook for another 5 minutes and then turn of the stove.
- This Efo Riro dish is perfect with swallow (i.e. eba), but also with rice. Enjoy!