I recently fell in love with Uziza leaf and our love has kept blossoming in my kitchen. It is early days but I think you can guess by now that I added uziza leaves to this efo riro. Well I did, and I have no regrets. Efo riro is for us the yorubas and as a proud Yoruba gal I am allowed to brag and I can tell you, I know how to cook delicious efo riro. For this recipe I used a mixture of green, red and yellow pepper. It wasn’t planned but I decided to use it at the last minute. I don’t know of any rule that says only red bell peppers and scotch bonnet chillies (ata rodo) are allowed. Anyway, rules are meant to be broken, I also used goat meat for this recipe and you know goat meat is ace in most dishes and with the uziza added, it made it extra special.
Last February, I posted another variation of efo riro using kale leaves. The only changes I made to this recipe are that I used different kind of meat, yellow bell pepper and added uziza. If you have been cooking your efo riro like I did mine with here, I recommend you take it a notch further and add uziza leaves to the next one you cook. If uziza is not readily available where you are, substitute with basil (efinrin/scent leaf).
What you will need
500g efo shoko or tete (use spinach, spring greens or kale if in diasporas)
1-2 handful of uziza leaves, chopped
1 large red bell pepper (tatashe)
1 green bell pepper
1 yellow bell pepper
2-3 yellow scotch bonnet chilli
2 onions (half chopped)
3tbsp Iru woro (locust beans)
1 agbodo, washed (dried tilapia fish)
300g goat meat
3tbsp ground crayfish
Seasoning (bouillon cube)
300g ponmo and shaki
Smoked mackerel fillets
2-3 cooking spoon palm oil
Bring meat to boil with seasoning and salt till tender. Drain and set aside
Pick vegetables, chop, rinse and set aside
Wash and blend all the peppers and onions in a blender on pulse, coarsely blended (reserve half an onion, chopped). Bring pepper to boil till water dries out.
On a medium low heat, place a clean pan, add palm oil and heat for about 2 minutes
Add chopped onions and locust beans then fry for another 2 minutes
Stir in boiled pepper to hot palm oil (be mindful of hot palm oil) and cook for further 5 minutes on low medium low heat
Add chopped assorted meat, agbodo and stir till all is well combined (stir sauce in between to avoid burning or sauce sticking to the bottom of the pan)
Add crayfish, seasoning and salt if needed
Continue to cook till oil floats on top of the sauce (This should be for about 10 minutes)
Add washed chopped vegetables into sauce, stir till well combined and check for salt and seasoning.
Add smoked mackerel and carefully stir so as not to break the fish
Cook for another 3-5 minutes. Try not to overcook the vegetable
take off the efo riro heat and serve with swallow of choice or rice. Enjoy.xx