Friday Foodies with @trendyevents by @maryfavour and @redfishpillar. I present to you Efo riro with two different swallow

It's another Friday and today, I present to you Efo riro with two different swallow (eba and semovita)

Efo riro and eba(garri)

Efo riro and semovita

Operation chop any swallow you like until you bele full

Chop one, chop two

Chop am as e dey hot

Bring your plate without delay make you no meet empty pot

Before you cook Efo Riro

If you are using the hard stock fish, soak it for a few hours. Soak the dry fish till soft and debone.Cut the leafy vegetables. Blend the pepper, dice the onions and grind the crayfish.

Diced vegetables poured into the pot

Ingredients for Efo riro

Meat, dry fish, stock fish, pomo, palm oil, Efo/Green vegetables (spinach), peppers, ground crayfish, red onions, stock cubes, locust beans (iru or okpeyi) salt & water.
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae. Its leaves are eaten as a vegetable.

Ingredients for Efo riro

How to prepare:

Boil meat till it is tender(season with stock cubes of your choice, add onions). Add a generous amount of palm oil, cube or diced Kanda (pomo), crayfish, dry fish, stock fish and pepper and leave to boil for about 10 minutes. Add the spinach leaves and salt to taste. Allow to boil for about 3 minutes...Thats it!

Efo riro, almost ready!!!