September 11, 2012

Vegetable Stew (Efo Riro) Update w/ recipe

Picture not from this recipe
As promised in the post  here, I'm finally posting the recipe for the vegetable stew. Enjoy!

Ingredients
2 red bell pepper, diced
1 med fresh tomatoes, diced
3 habanero pepper
1 large onion (divide into 4)
20oz spinach
knorr chicken bouillon seasoning (substitute knorr cubes)
2tsp Mrs. Dash
1tsp thyme
garlic cloves
1/3 cup palm oil or vegetable oil
2lb goat meat & 1lb chicken (substitute meat of choice)
2 tbsp locust beans (optional)
Handful dry fish (optional)
salt to taste

Directions

Prep
1. Rinse meat  (if using more than one meat, boil separately), transfer to a large pot and fill with water to almost cover the meat*. Add Mrs. dash, thyme, 2tsp knorr seasoning, 2 gloves of garlic, 1/4 onions (sliced) and salt to taste. Cover and boil on med-high heat till tender, 30-40 miutes. Save stock.
2 .In a blender combine diced red bell peppers, tomatoes, and 1/4 onion (diced). Add a small amount of water to aid the blending process. Blend into a puree and set aside.
3. Wash, drain and chop spinach; set aside
4. Rinse locust beans till almost all preservatives (whitish substance) is washed away; set aside
5. Soak dried fish for about half hour in water, then boil dried fish in a pot of water till tender, about 45mins
 6. Diced the last 1/4 onion and set aside

Cooking Process
1. In a medium sized dry pot on med heat, add 1/3 cup of palm oil. Let palm oil heat up until it's clear about 2-3 minutes. Add diced onions, fry till it starts to turn brown (happens in secs), add blender puree, cover and let cook for 10-15mins, stirring occasionally.
2. Add 1tsp knorr chicken bouillon powder, locust beans, dry fish and meat. Cover and let's simmer on low heat for about 8-10mins.
3. Add spinach and stir thoroughly to mix well. If you like a little juice, you can add about 1/4cup of saved meat stock. Salt to taste.**
4. Cover and simmer on low heat for additional 5mins. Serve and enjoy!

*If using beef, use less water to boil as beef contains lots of water and the water content will increase while cooking.
** I usually don't add salt at all because the meat and the meat stock is already seasoned and salted. If you have to add salt, do it last.
Xx
Christiana

3 comments:

  1. Oh lord! Why did i check this in the morning na? Now my stomach is grumbling :(

    ReplyDelete
    Replies
    1. Oh no, hope it's not the kind of grumbling that the person standing next to you can hear. That would not be good at all...at least now you know what your stomach is craving for...hehe

      Delete
  2. that looks absolutely amazing and so full of flavor!

    morgan
    quitetheblog.com

    ReplyDelete

I enjoy reading all your comments and I highly appreciate you taking the time to leave one. So, go ahead, speak you mind!

Xx
Christiana

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