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Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines | Fish & ShellFish | Recipes
EFO-RIRO
(
RICH
VEGETABLE
STEW
)
serves
4-6
This superb Yoruba Speciality is made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as Soko or Tete.
I
kg
/
2
lb
fresh
soko
or
tete
(washed
&
blanche
500g
/
llb
assorted
parts
of
meat
(washed)
225g/
8oz
stock
fish
(pre-soaked
I
medium
smoked
fish
225§/8oz
bushmeat
(washed)
22
5g
/
8oz
cooked
crab
claws
4
snails
(washed
with
lemon
juice)
22
5g
/
8oz
ground
crayfish
225g
/
8oz
fresh
pepper
500g
/
llb
fresh
tomatoes
1
small
tin
tomato
puree
2
medium
onions
190ml
/
6fl
07,
palm-oil
I
teaspoon
iru
lpt
stock
or
water
salt
to
taste
Place the washed meats in a large pot, add a drop of water or stock. Season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes. Remove from heat and place in a clean bowl. Wipe the pot out and pour in the palm-oil. Place pot on fire to heat up the oil. Ground the tomatoes, onions, and chillies, add to the hot oil and fry for lOminutes, stirring frequently. Add tomato puree and cook for 5 minutes until well blended. Add the cooked meats, crayfish and some more stock if necessary. Simmer for 10 minutes. Finally, add the blanched tete or soko, cook for 5 minutes, check seasoning and serve with Iyan.
.
Courtesy of Laura Edet