West African cooking is one of the best traditional food preparation.
Today, I want to talk about Nigerian Saucy Vegetable which is locally called EFO RIRO in our dialect. The saucy vegetable plays lot of role in our health as it supplies blood to the body and also allows the blood to circulate round the body.
If you want to visit Nigeria someday, as them to prepare the saucy vegetable for you and I can assure you that you will love it.
Furthermore, most Nigerian women prepares this saucy vegetable when there is a conflict between them and their husband so as to make the husband listen to their agitations.
Meanwhile, a typical Nigerian woman also use this saucy vegetable as a means of enchanting their husband so that he will never have time to look for pretty girls outside.
Below is a preparation steps of this delicious food. If you have the ingredients, you can prepare it anywhere in the world.
PART 1 OF THE INGREDIENTS
4 Red bell peppers (Tatashe)
1 medium onion bulb
2-3 Scotch Bonnet
Preparation: Chop all listed ingredients. Combine in a blender and pulse to a rough coarse consistency. Pour mixture into a strainer and rest to remove excess fluid
PART 2 OF THE INGREDIENTS
1 cup of palm oil
1 medium onion bulb (thinly sliced)
2 Tablespoon blended crayfish
½ cup red prawns (head removed)
2 cups shredded fish (smoked Catfish preferably)
Washed and de-boned Parboiled meat (Goat meat or beef) as many as you want pieces
2 tablespoons whole locust beans
Salt- to taste
2-3cube maggi
PART THREE OF THE INGREDIENTS
15 Cups chopped fresh spinach
3 bunches or 3 packs chopped frozen spinach – Defrosted
PREPARATIONS: If using fresh spinach, place the spinach in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow to rest for 15-20mins. Rinse out the spinach and squeeze out all excess water.
PROCEDURES
Place a large pot over medium heat,
Add in the palm oil.
Heat oil until a little smoky.
Add in the sliced onions and fry until lightly browned
Add in the end result of part one of the ingredients and the left over ingredients in part two.
Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
Add in the spinach, combine.
Taste and adjust for seasoning, leave to simmer for another 3- 5 more minutes.
The photos was sourced from Google and the pictures depicts the ingredients before preparation and after preparation.