How to Cook Efo Riro
Cut the lamb, tripe, and beef into bite-sized cubes.. Boil the cubed meats in a large saucepan for 10 minutes.. Add seasonings to the boiling meat.
Steps
Cut the lamb, tripe, and beef into bite-sized cubes.
Cut the lamb, tripe, and beef into bite-sized cubes.
Boil the cubed meats in a large saucepan for 10 minutes.
Boil the cubed meats in a large saucepan for 10 minutes.
Add seasonings to the boiling meat.
Add seasonings to the boiling meat.
Pour the meat stock off into a bowl.
Pour the meat stock off into a bowl.
Add 3 tablespoons (44 mL) of vegetable oil to a large skillet.
Add 3 tablespoons (44 mL) of vegetable oil to a large skillet.
Fry the cubed meats until they are brown.
Fry the cubed meats until they are brown.
Chop the tomatoes.
Chop the tomatoes.
Dice the scotch bonnet peppers.
Dice the scotch bonnet peppers.
Boil the chopped tomatoes and peppers.
Boil the chopped tomatoes and peppers.
Wash and blanch fresh spinach.
Wash and blanch fresh spinach.
Chop up the onion.
Chop up the onion.
Heat palm oil in a pan.
Heat palm oil in a pan.
Sautée the chopped onion in the palm oil.
Sautée the chopped onion in the palm oil.
Pour the blended chopped tomatoes and hot peppers into the skillet.
Pour the blended chopped tomatoes and hot peppers into the skillet.
Add the stock, chili powder, and 1 tablespoon (15 mL) salt to the skillet.
Add the stock, chili powder, and 1 tablespoon (15 mL) salt to the skillet.
Simmer for 5 minutes.
Simmer for 5 minutes.
Stir in the fried meat.
Stir in the fried meat.
Stir in the blanched spinach.
Stir in the blanched spinach.
Simmer for 2 minutes.
Simmer for 2 minutes.
Serve the efo riro while it's hot.
Serve the efo riro while it's hot.
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