Eforiro (Using garden egg leaves)

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1967

Eforiro (Using garden egg leaves)

Serves 6
Prep time 1 hour
Cook time 50 minutes
Total time 1 hour, 50 minutes
Meal type Soup
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot

Ingredients

  • 2 big bunches Garden egg leaves (washed and sliced)
  • 100ml palm oil
  • 15 Pieces big dried prawn (blended)
  • 60 Pieces Shombo (long cayenne pepper) (deseeded and blended roughly)
  • 1kg cow beef/intestines (parboiled with seasoning and Onions)
  • 100g Iru (locust beans)
  • seasning
  • salt
  • 200g fresh shrimps
  • 1 Large Onion (blended)

Directions

Step 1
deseed the shombo and blend roughly in a blender with the least amount of water possible
Step 2
then boil the shombo down to remove remove
Step 3
add the blended onion and crayfish to the boiled shambo and boil until its dried as well (but make sure to use less water when blending the onion and crayfish so that the boiling time does not exceed 4-5 minutes). The idea here is not to over boil the dried prawn as we still need its fresh taste and aroma
Step 4
I make use of this method to get rid of excess water from my vegetables and because we are making use of garden egg leaves which has a bitter taste to it, we need to remove most of it's bitter taste and water before using.
Step 5
so slice the garden egg leaves and add little salt to it. Use your hand to rub the salt into the vegetable( this helps keep the vegetable green color to some extent)
Step 6
place a deep pot on the fire and add some water then allow to boil
Step 7
pour the vegetables in a metal sieve wide enough to sit on the pot so it's just the steam from the boiling water that gets to it
Step 8
continuously stir the vegetables as the steam heats it up until you notice the vegetables have reduced in size and steamed
Step 9
remove the sieve and use your hands to press down and squeeze out some of the bitterness from the vegetable. (you can decide to shock the vegetables by running it under cold water quickly or just leaving it as it is)
Step 10
place a deep pot on heat, add palm oil and let it heat up
Step 11
reduce the heat and add the iru and fry for 30-40second until the iru aroma is released and you can perceive
Step 12
add small part of the boiled shambo mix and stir fry for 1 minute
Step 13
add the par-boiled meat and little of the thick meat seasoning(very little)
Step 14
taste for seasoning, then add the shrimps and let it boil for 2 minutes
Step 15
add the vegetable and the rest of the boiled shombo mix
Step 16
stir and let it cook for 30 seconds then add the parboiled stock fish
Step 17
stir and leave to cook for 2 minutes (uncovered)

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