EFO RIRO RECIPE

INGREDIENTS 

• 4 bunches of spinach
• 6 fresh tomatoes
• 1 Medium onion
• 1 yellow scotch bonnet a
• 1 Tablespoon locust beans (to give flavour)
• 4 Fish cutlets (any white fish)
• 2 tablespoons ground crayfish
• 1 cup of chicken stock
• 50g smoked haddock or smoked mackerel
• 100ml palm oil
• 4 Seasoning cubes 
  

PROCEDURES 

• Boil 2 cups of water, dissolve a seasoning cube and spinach for no than 1 minute. Drain and allow to rest.
•  Alternatively, place spinach leaves in a food bag, and blanch in the microwave for 1-2 minutes.
• Make the base sauce by coarsely blending onion, tomatoes, scotch bonnet 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 ground crayfish and continue to cook.  
• Check salt. Add the fish cutlets and allow to cook for another 5 minutes, then add the smoked haddock/mackerel, add 2 seasoning cube, then stir.
• Then add the blanched spinach. Stir well to mix sauce with spinach. 
• Cover and simmer for another 2-3 minutes or till the fish is cooked.
• Best served with pounded yam but can also be served with amala, garri, semovita etc