Efo Riro

Instructions

1. 1

   Boil the Meat: Season and boil the assorted meat until tender. Reserve a small amount of the stock.

2. 2

   Coarse Blend: Roughly blend the red bell peppers, scotch bonnets, and half the onion. The mixture should be textured, not a smooth puree.

3. 3

   Fry the Sauce: Heat the palm oil in a pot and sauté the remaining chopped onion. Pour in the coarsely blended pepper mix and fry for 15-20 minutes until the water evaporates and the oil separates.

4. 4

   Build the Stew: Stir in the cooked meat, washed smoked fish, crayfish, and a splash of meat stock. Allow it to simmer and absorb the flavors for 10 minutes.

5. 5

   Add the Greens: Blanch the chopped spinach quickly in hot water, squeeze out excess liquid, and stir it into the stew. Simmer for just 3 minutes to keep the greens vibrant, then remove from heat.