Wednesday, June 29, 2011
Efo riro with eba.
Measure according to servings
4 bunches of fresh spinach (Cleaned and cut)
2 lbs cuts of beef (Boiled and lightly fried) Save stock.
2-3 pieces dried fish (De-boned)
Dried shrimp 1/2 cup)
1 cup boiled and broken down pieces of stock fish
1/2 cu fresh tomato (Diced)
1/2 cup onion (Diced)
2 teaspoon onion powder
1-2 teaspoon chipotle powder
1 teaspoon crushed red pepper or chopped habanero pepper
2 teaspoon chopped garlic
Olive Oil and Palm oil (50/50)
1 teaspoon Italian seasoning
Salt to taste
1 teaspoon black pepper
Saute onion, tomato and garlic in olive oil and palm oil
Add tomato sauce and let simmer for 3-5 minutes
Add beef, stock fish, dried fish and dried shrimp.
Add beef stock (Not too much)
Add spinach or your choice of leafy greens
Stir and disperse liquid as needed till done.
Simmer and cook down till there's little or not liquid left.
Remove from stove and let rest for 10-15 minutes
Serve with your choice of fufu.