Efo Riro With Dried Fish (Aba Pia)
Spinach stew loaded with dried fish, ponmo, and spices. Perfect with rice or swallow.
- 3-4 bunches of spinach, about 600g
- 3 red bell peppers
- 3 scotch bonnet according to preference
- 2 onions
- 1 cup palm oil
- 3 tbsp locust beans Iru woro
- 1 cup of aba pia
- 2 medium soaked ponmo, washed and diced
- 2 tbsp ground crayfish
- Salt
- 2 beef boullion cubes
- Cooking Utensils
- Cooker
- Sieve
- Pan
STEP 1: Wash and dice your ponmo and set aside
STEP 2: Rinse, drain and chop your spinach
STEP 3: Wash locust beans and set aside
STEP 4: Chop onion and set aside
STEP 5: Wash and shred the dried fish
STEP 6: With little water, blend the peppers with the remaining onion and set aside
STEP 7: Place a pan on medium heat and add palm oil, heat for about 5 minutes but don’t bleach
STEP 8: Add iru woro and chopped onions and fry for about 2 minutes
STEP 9: Add the blended pepper to the palm oil and stir to combine
STEP 10: Add the diced ponmo and ground crayfish and cook for another 3-4 minutes on low heat
Enter cooking method here
