Ingredients

• Bunches of green vegetables (efo tete) subtitute with fresh or frozen spinach 
• Red bell peppers (tatashe) 
• Scotch bonnet chillies 
• Onions 
• Palm oil 
• Locust beans (Iru woro) 
• Dried shawa/palamu (dried smelt fish) 
• Smoked mackerel 
• Smoked ponmo, washed and diced 
• Ground crayfish 
• Salt 
• Seasoning

preparation

I used smoked dried ponmo for this recipe, you can also use fresh ones if you want. If you are using the dried ones, soak them in warm water for at least 36-48 hours. Wash ponmo clean (use clean wired scourers for an easier job) and set aside

Pick the vegetable from the stalk and slice into chunks

Rinse vegetable clean, drain and set aside

Wash locust beans and set aside

Chop 1 onion and set aside

Shred the smoked fish into flakes and also set aside

Roughly chop the bell pepper (tatashe) and onions, add to a blender and pulse for coarse texture (alternatively, use a food processor for perfect coarse texture)

Print Recipe

Efo riro ??

Cooking Method: Braising Country: ?? Nigeria Courses: Dinner, Lunch