Zero Oil Efo Riro.

FOOD RECIPE

You will need:

Efo tete/shoko (Plucked, Chopped, Steamed and Drained)

Smoked Fish (Deboned and Cleaned – I usually soak in hot water & salt before cleaning) or Dry Fish, or Any of your choice

Ponmo (Clean)

Locust Beans (Iru)

Beef Stock

Scotch Bonnet (Atarodo) – Blend to desired consistency

Onions (chopped)

Salt and/or Bouillon Cube (optional)

DIRECTIONS

In your pot, on low heat pour some beef stock (as base since we are not using oil)

Add your blended scotch bonnet, your ponmo, smoked fish and iru , taste it, if you feel the need to add salt and bouillon cube, feel free (but for me the flavor from the beef stock and iru works just fine)…your pot should be bubbling by now. As this cooks, stir occasionally. Let this cook till there’s no water (from the beef stock left).

This means you would have a dry paste-like sauce.

At this point, you begin to add your efo and stir in to ensure the efo is properly combined with the sauce. Once you are done adding and stirring in the efo, add your chooped onions, cover the pot and let the efo and onions steam just a bit (not for too long) So, the efo is still crisp (and has the nutrients intact).

Voila!