Eforiro (blanching method)

2
2450

Eforiro (blanching method)

Serves 4
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Meal type Soup
Misc Freezable, Pre-preparable, Serve Hot
Region Nigerian
There is one secret most top restaurant owners won't tell you when it comes to preparing top notch eforiro. And that is blanching! yes some people don't like the idea of blanching but if you seek delicious eforiro,then its the way to go. Also when preparing eforiro with iru, be very wary of salt as iru is a local seasoning on its own which means you usually do not need salt or the eforiro gets salty really fast. For my eforiro, tomatoes is a no no if you really want to get the original local taste. All you need is deseeded and blended shombo which is not as hot as other peppers.

Ingredients

  • 1 bunch green leaves (shredded)
  • 1 bunch shorko leaves (shredded)
  • 1/2kg dry fish
  • 1/4kg beef
  • 1/4kg sharki
  • 2 handfuls iru (locust beans)
  • 1 Large onions (slice half and blend half with pepper)
  • 1/3kg pomo
  • seasoning
  • 700g fresh shombo (cayenne pepper) (deseeded and blended roughly)
  • 3 Cooking spoon full palm oil
  • 1 tablespoon crayfish

Note

There is one secret most top restaurant owners won't tell you when it comes to preparing top notch eforiro. And that is blanching! yes some people don't like the idea of blanching but if you seek delicious eforiro,then its the way to go.
Also when preparing eforiro with iru, be very wary of salt as iru is a local seasoning on its own which means you usually do not need salt or the eforiro gets salty really fast.
For my eforiro, tomatoes is a no no if you really want to get the original local taste. All you need is deseeded and blended shombo which is not as hot as other peppers.

Directions

Step 1
put enough water in a deep pot and add little salt then allow to boil
Step 2
then pour in the washed and shredded vegetables so that it is totally submerged in the hot water.
leave uncovered to boil for 3 minutes
Step 3
then quickly pour into a sieve and immediately pour cold water on the vegetable until it is completely cold.(or just run cold tap water over it until it is cold).
Then press out the water and place the vegetable in a sieve.
Step 4
par-boil the sharki,pomo and beef with onion, seasoning and salt until soft and likely fry the sharki and beef and set all aside
Step 5
boil down the blended shombo pepper and onions until dry and set aside (blend with little water to reduce the boiling down time)
Step 6
place a clean pot on the fire and add the palm oil then allow to heat up and pour in the sliced onions and stir
Step 7
then add the iru and stir for 1 minute
Step 8
pour in the boiled pepper mix and stir for 1 minute
Step 9
then add little meat stock and the crayfish
Step 10
add the pomo, fried shark and beef and stir
Step 11
put in the parboiled dried fish and stir gently
Step 12
then add the blanched vegetable
Step 13
mix in properly and taste for seasoning. If okay then allow to boil for 2 minutes and turn off heat (do not cover the lid until completely cool to prevent darkening of the vegetable)

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