Efo Riro
INGREDIENTS:
| PEPPER BASE | SOUP |
| 4 Red bell peppers | 1 cup of palm oil |
| 1 medium red onion | 1 medium onion bulb |
| 2 Scotch Bonnet Peppers | 2 tbsp blended crayfish * |
| 2 Fresno Peppers | 1/2 cup dried smoked fish |
| 1 Serrano pepper | 1 1/2 lbs pre-cooked beef |
| 2 tbsp dried locust beans | |
| 27 oz chopped frozen spinach | |
| salt (to taste) |
* - optional
- Chop all listed ingredients for the pepper base. Combine in a blender and pulse into a rough, coarse consistency. Pour mixture into a strainer and rest to remove excess fluid. Pour into a pot and heat until the water content is completely evaporated and the blended pepper base is thickened.
- Place a large pot over medium-high heat, add in the palm oil. Heat oil until a little smoky.
- Add in the sliced onions and fry until translucent
- Add in the reduced pepper base. Lower the heat and over and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
- Add in the remaining soup ingredients (except the spinach), and allow to simmer for another 15 mins
- To prep the spinach, defrost in the microwave, and squeeze out excess water
- Add in the spinach, combine slowly with sauce until the sauce is thickened. Taste and adjust for seasoning, leave to simmer for another 3 - 5 more minutes.