MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Efo Riro (Nigerian-Style Chicken Stew w/Greens, Spinach &
Categories: Poultry, Vegetables, Chilies, Greens, Seafood
Yield: 6 servings

MMMMM--------------------------CHICKEN-------------------------------
3 1/4 lb Whole chicken; in 10 pieces
2 md Yellow onions; coarse
- chopped
4 Scotch bonnet chilies
1 Smoked & dried catfish
1 (1 1/2) piece fresh ginger;
- coarse chopped
3 cl garlic; coarse chopped
3 chicken bouillon cubes
2 1/2 ts kosher salt
1/4 ts curry powder
3/4 ts fresh ground white pepper
3/4 ts dried thyme

MMMMM---------------------------STEW---------------------------------
8 lg red bell peppers; stemmed,
- seeded, coarse chopped
5 md plum tomatoes; coarse
- chopped
2 md yellow onions; coarse
- chopped
5 Scotch bonnet chilies;
- stemmed, seeded, coarse
- chopped
2 1/4 lb shoko leaf or fresh
- spinach; cleaned
Salt
3 1/2 oz ponmo (dried cow skin)
3 1/2 oz stockfish
1/4 c + 2 tb ground crayfish
3 tb iru (fermented locust
- beans)
2 tb palm oil
2 vegetable oil
2 chicken bouillon cubes
1 oz smoked, dried catfish
Cooked pounded yam, white
- rice, or whole grains, to
serve

PREPARE THE MEAT: To a large pot, add the chicken,
onion, chilies, dried fish, ginger, garlic, bouillon
cubes, salt, curry powder, white pepper, and thyme. Add
just enough water to cover, then set over medium-high
heat, bring to a boil, then lower the heat to maintain a
simmer. Cook, stirring occasionally, until the chicken
is tender and cooked through, about 45 minutes. Remove
from the heat and using tongs, transfer the chicken to a
large bowl and set aside. Set a fine mesh sieve in a
large bowl and strain the cooking liquid, discarding any
solids; set both aside to cool at room temperature.

MEANWHILE, MAKE THE STEW: To a blender, add the bell
peppers, tomatoes, onions, chilies, and half a cup of
water. Blend on high until smooth and homogenous, about
1 minute. Set aside.

Fill a large pot halfway with water and bring to a boil
over medium-high heat. Place a colander in the sink.
Working in batches, add the shoko leaves to the pot and
blanch until wilted and tender, about 6 minutes. Using
tongs, transfer the greens to the colander to drain
while you continue cooking the rest; discard the cooking
water. Once the spinach is cool enough to handle,
squeeze out as much excess water as you can, then season
lightly with salt and set aside.

Return the pot to the stove, set over medium heat, and
add the reserved vegetable pur|-e and cook, stirring
occasionally, until slightly darkened and thickened,
about 5 minutes. Stir in the ponmo, stockfish, crayfish,
iru, palm oil, vegetable oil, bouillon cubes, dried
fish, and the reserved chicken. Bring to a simmer, then
turn the heat to low, stir in the reserved greens, and
cook, stirring frequently, until the flavors have melded
and everything is heated through, about 10 minutes.

To serve, ladle the efo riro into bowls and serve with
swallows or rice on the side.

By: Tola Akerele

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... "People who love to eat are always the best people." -- Julia Child
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)