Why does it work
- Greens contributes to a soft, silk texture in stew prepared before blanching.
- Using a combination of dried crafish, aromatics, fermented grasshoppers, and unrefined palm oil adds depths and layers of taste.
We have hundreds of dishes in Nigerian cuisine, shown as the Greens as the main ingredient, and the EFO riro, which translates Yoruba as “stir” or “mixed” greens, is a popular recipe that is also simple to prepare. It contains fresh immortal leaves, plum tomatoes, and smokey unrefined red palm oil, and often ground crayfish (a powder made of smoked and/or dried shrimp), fermented nuts and seeds such as grasshopper beans (also known as Iru in Yoruba), and are experienced with ground red chilli.
Amrant comes in many varieties. For this dish, I like to use COCSCOM Amaranth, also known as EFO Shoko, Lagos Palak, or Celosia, who is native to West Africa. This variety of immortal contains green leaves (sometimes tinted with purple color) and vibrant pink-, magenta-, and plum-colored flowers. When stewed, the leaves become soft and silky and the taste is sweet and light, similar to spinach. While Cockscom is not a perfect choice for immortal, a combination of similar parts is immortal leaves (also known as colloquer), a leafy green whose taste is similar to spinach, and spinach will work (you can also use all spinach). Also, if it is difficult for the fresh greens source, you can use frozen people in a pinch.
Serious food / Maureen Celestine
EFO RIRO is designed on a handful of components that come together to create layered and complex tastes and textures. This special recipe covers the tender cubes of beef chak roast, but you can use fresh seafood like fish or shrimp, step mushrooms, or smoked protein CatfishChicken, or Türkiye instead. I blanch my greens separately because I think the taste of stew comes through better, and I love silk, satiny texture. In comparison, I have found that if I wilt the greens directly in stew, the overall taste is more specific and vegetation, which is not about the EFO riro.
Then, there are onions, which are gently rich, softened and sweet in unrefined palm oil. Stew receives an additional aromatic depth from dried crafish, alternative fermented grasshopper beans and raw chopped tomatoes. Raw onion, red bell black pepper and a puree of tomatoes, it is all inserted into a delicious cooking medium that is naturally thickened by cute vegetable vegetable fibers. The two forms have chili heat, fresh scotch bonnet and dried chili powder, which should always be adjusted to someone’s taste and heat tolerance. The final stage and greens of cooked beef connects Greens Stew together. And this is, your EFO is ready to enjoy with rice, rice, EBAAnd a host of other things.
January 2023
This is the most delicious way to enjoy Nigerian beef and vegetable stew your greens
Cook mode
(keep screen awake)
For beef:
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1/2 pound ,226 Yes) Bone-in or Bonless Beef Chak RoastCut into 2 inch pieces
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1 Small Red onion (About this 3 Ounce, 80 Yes), thinly sliced
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1 Tonge Ground crayfish (see note)
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1 small spoon Diamond crystal kosher saltUse quantity for table salt or half of the same weight
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1/4 small spoon Nigerian red dry chili
For EFO Riro:
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2 pound ,906 Yes) Fresh CocxComb ” spinachWash any sand or patience thoroughly (see Note)
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2 medium Red onion ,8 1/2 Ounce, 250 Yes)), Half thin chopped and half roughly chopped, divided
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2 Big Plum tomatoes ,10 1/2 Ounce, 300 Yes Total), Korad, half tomatoes thin chopped crosses and rest broadly chopped, divided
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2 Red capsicum ,14 Ounce, 400 Yes Total), stem, half, seeds, and roughly chopped
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1/3 cup ,80 ml, Unchanged red palm oilLike Obiji
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kosher salt
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1 Tonge Ground crayfish (see note)
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1 to 2 spoon IRU (It is also sold as fermented grasshopper beans or dawadawa), optional (see Note)
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1/4 to 1 Fresh scotch bonnet or Habañero pepperStem
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Nigerian red dry chilito taste
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For beef: In a medium pot, add beef, onion, cracked, salt, dry pepper, and 3 cups (710ml) water and boil one. Low heat to maintain a boil, cover, and cook the beef until tender, about 1 hour. Using a slapped spoon, remove the beef and transfer it to a medium heatproof bowl and set one side. Reserve stock (you should have about 1 cup; see Note).
Serious food / Maureen Celestine
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For EFO Riro: Prepare ice bath in a large bowl. Cook the immortal or spinach for 1 to 2 minutes in a medium or large pot of salty boiling water. Immediately move to the prepared ice bath for cooling.
Serious food / Maureen Celestine
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Set a nice-wake waterfall over a large bowl. Transfer the stretner to remove excess moisture and immune to squeeze; Renounce liquid. Transfer the psychosis to the surface of the work and finely chop; Cancel.
Serious food / Maureen Celestine
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In a blender, pulse broadly chopped onion, roughly chopped tomatoes, bell chili, and 1/2 cup (120ml) reserve beef to a thick thick puree forms, up to 3 to 4 1-second pulses. Cancel.
Serious food / Maureen Celestine
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In a pan or a 10 -inch pan or step -pan, heat the palm oil on low heat until smoking and aromatic, about 2 minutes. Add chopped onion, the weather light with salt, and cook, stirring often, stirring, until the onion softens, but not brown, about 3 minutes. Add chopped tomatoes, ground crafish, and irru (if using), and cook until the tomato becomes soft but still holding their size, 2 to 3 minutes. Stir in fresh pepper, 1/4 teaspoon at a time, until the desired spice level. Continue cooking, stirring often, until the pepper becomes slightly soft, 2 to 3 minutes.
Serious food / Maureen Celestine
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Add reserved vegetative puree, increase heat to high, and cook, sometimes stirring, sometimes until warm, about 4 minutes. Stir in reserved beef, reduce heat until medium heat, partially covers, and cook, stirring often, until the stew becomes slightly less and thick and the oil pool around the sides, about 10 minutes.
Serious food / Maureen Celestine
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Cook chopped immun nor cook until the greens are heated through 2 to 3 minutes. Weather with salt and dry pepper to taste. (If you prefer a relaxed stew, shake the reserved beef in the 1/4 cup increment to reach the desired stability). Remove from heat and allow to develop taste, about 10 minutes.
Serious food / Maureen Celestine
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To serve, divide the steu between the warm individual bowls or serve the family style in a large bowl. Serve with EBA, Fafu, Nigerian beef stew Or obe ataRice, and boiled yama, sweet potato, or plants,
Serious food / Maureen Celestine
Special equipment
Blender, Vok or 10 inch Croe or Sauate PAN
Note
Reserve beef stocks can be used in other dishes that call for beef stock Aguy soup,
You can use immortal greens or other food varieties of sweet potato leaves. Do not use baby spinach.
Ground crayfish is made from small shrimp that are often dried in the sun and are smoked. You can find ground crayfish in many West African stores and Online,
IRU (fermented grasshopper beans) are available Fresh, DriedAnd FieldYou can use them mutually. You will find them in many West African stores and online.
Make-forward and storage
Amaranth can be prepared prematurely 2 and 3 can be followed, then frozen for 2 days or 1 month in an airtight container. If using frozen greens, add frozen greens to step 10 and cook until it becomes soft and hot for about 8 minutes.
EFO RIRO can be frozen for 3 days in an airtight container for 3 days or for 6 weeks (melting overnight in the fridge). Heat gently before serving.
