Eko and Efo Riro
Ingredients
Eko:
- 2 cups maize or cornstarch
- 4 cups water
Efo Riro:
- Assorted meat (beef, cow skin, shaki, goat meat)
- Smoked fish or dry fish
- Fresh tomatoes (chopped)
- Fresh pepper (rodo/scotch bonnet)
- 3 medium-sized onions (chopped)
- Palm oil
- Seasoning cubes
- Salt to taste
- Locust beans (Iru)
- 1 bunch spinach leaves (Efo tete)
Instructions
Eko:
- Add the maize or cornstarch in a mixing bowl.
- On a medium heat, boil two cups of water in a pot.
- Add water gradually while stirring to form a smooth paste. Make sure there are no lumps.
- Pour the maize paste slowly into the boiling water, stirring constantly.
- Reduce the heat to low and continue stirring. The mixture will thicken as it cooks.
- Keep stirring for 10-12 minutes until the pap becomes thick and translucent.
- Remove the pot from the heat and let the Agidi cool slightly.
- Pour the Agidi into a greased container or mould. You can use banana leaf to wrap the Agidi to give it the traditional shape.
- Allow it to cool completely and set for a few hours or overnight in the refrigerator.
Efo Riro:
- Wash and season the assorted meat with salt and seasoning cubes. Then cook in a pot until soft and tender.
- In another pot, heat up palm oil and add chopped onions. Fry until onions become translucent.
- Add the chopped tomatoes and pepper to the pot, and fry for about 5 minutes.
- Add the cooked meat to the pot, along with the smoked or dry fish, and stir.
- Crush the locust beans and add to the pot. Stir, and let the mixture cook for about 10 minutes.
- Wash the spinach leaves and add them to the pot. Stir, and let it cook for another 5 minutes.
- Taste the sauce if necessary.
- Turn off the heat and let the soup cool for a few minutes before serving.
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