EFO RIRO & POUNDED YAM

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Prep time: 20mins
Cook time: 40mins
Total time: 1hr
Calories per serving: 1866

INGREDIENT FOR 4 SERVING

  • Bunches of spinach (2 packs of Frozen spinach)
  • 2 lbs beef
  • 1 lb tripe
  • 1 lb goat meat
  • 5 medium tomatoes
  • 3 scotch bonnet peppers
  • 1 medium onion
  • Palm oil
  • 3 tablespoons seasoning
  • 2 tablespoons salt
  • 1 tablespoon chili powder
  • Vegetable oil (To Fry)

PREPARATIONS

  1. Wash, season and bring all meats to boil. Season with 1 tablespoon of salt, 2 cubes of Maggi, 1 tablespoon of dry pepper and boil till meat is tender.
  2. Blend tomatoes and scotch bonnet peppers and boil till water dries.
  3. If using raw spinach, wash and blanch your spinach to get rid of excess water and shred.
  4. Separate meats and stock into different bowls. Heat up groundnut oil and fry meats till brown.
  5. Heat up palm oil and pour in chopped onions and fry.
  6. Pour in blended tomatoes and pepper and fry.
  7. Add stock, salt, magi, crayfish powder, locust beans and leave to simmer for 5 minutes.
  8. Add fried meats and stir inches.
  9. Add chopped spinach and stir inches Leave to simmer for 2 minutes.
  10. Serve with Pounded yam
Efo Riro 2