Wednesday, 26 September 2018

EFO RIRO AND BOILED YAM



INGREDIENTS FOR YAM

YAM
SALT

INGREDIENTS FOR EFO RIRO

1KG/2LB FRESH SHOKO OR TETE ( WASHED & BLANCHE)
FRESH PEPPER
GROUNDED CRAYFISH
FRESH TOMATOES
1 SMALL TIN TOMATO
2 MEDIUM ONIONS
PALM OIL
3 TEASPOONS OF LOCUST BEANS
SALT
MAGGI

METHOD FOR YAM

PEEL AND CUT THE YAM.. PUT WATER IN POT, ADD YAM COOK AND ALLOW IT TO BOIL. ADD SALT TO TASTE AND WAIT TILL SOFT.

METHOD FOR EFO RIRO

STEP 1: PLACE THE WASHED MEATS IN A LARGE POT AND ADD A DROP OF WATER OR STOCK.


SETEP 2: SEASOM WITH SALT AND GRIND THE PEPPER AND BOIL FOR 30MINS OR UNTIL TENDER

STEP 3: ADD THE SMOKED FISH, STOCKFISH, CRAB CLAWS AND COOK FOR ANOTHER 10 MINS

STEP 4: REMOVE FROM HEAT AND PLACE IN A CLEAN BOWL

STEP 5: WIPE THE POT OUT AND POUR IN THE PALM OIL. PLACE POT ON FIRE TO HEAT UP THE OIL.

STEP 6: GROUND THE TOMATOES, ONIONS, ADD TO THE HOT OLD AND FRY FOR 10MINS, STIRRING FREQUENTLY.

STEP 7: ADD TOMATO AND COOK FOR 5MINS UNTIL WELL BLENDED

STEP 8: ADD THE COOKED MEATS, CRAYFISH AND SOME MORE STOCK IF NECESSARY.

STEP 9: SIMMER FOR 10 MINS

STEP 10: FINALLY, ADD THE BLENDED VEGETABLE AND COOK FOR 5MINUTES.

No comments:

Post a Comment

DONT FORGET TO ADD YOUR COMMENTS.

Share Post