Sunday 13 August 2017

Cooks' Corner

                                                                 Efo Riro
- 4 bunches of spinach
- 1 medium sized onion
- 6 medium fresh tomatoes
-  2 ata rodo
- I tsp of locust beans (iru)
-  2 tsp of crayfish
- 1 cup of chicken stock
- 50 g smoked mackerel
-  100ml palm oil
- 2 cubes of knorr seasoning

How To Prepare
1. Boil 2 cups of water, dissolve a seasoning cube and spinach for one minute.
Drain and allow to rest.

2. Make the base sauce by blending onion, tomatoes and locust beans.
Heat palm oil in a pot and add blend. Add stock and stir. Allow to boil for about 10 minutes. Then add crayfish and continue to cook.
Check salt and add the smoked mackerel and 1 cube of knorr cube and continue to stir.

3. Add the blanched spinach. Stir well to mix sauce with spinach. Cover and simmer for another 2-3 minutes till the fish is cooked.

4. Serve with amala, rice, garri, pounded yam etc.




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