EFO-RIRO ( RICH VEGETABLE STEW )

Recipe 21

serves 4-6

This is a Yoruba(South Western Nigeria) Speciality made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as Soko or Tete as is popularly called in the Yoruba L anguage.

I kg / 2 lb fresh soko or tete (washed & blanched)
500g / llb assorted parts of meat (washed)
225g/ 8oz stock fish (pre-soaked)
I medium smoked fish
225§/8oz bushmeat (washed)
22 5g / 8oz cooked crab claws
4 snails (washed with lemon juice)
22 5g / 8oz ground crayfish
225g / 8oz fresh pepper
500g / llb fresh tomatoes
1 small tin tomato puree (optional)
2 medium onions
190ml / 6fl 07, palm-oil
I teaspoon iru (Local Seasoning)
lpt stock or water
salt to taste.

Place the washed meats in a large pot.

-Season with salt and ground pepper and boil for about 30 minutes or until tender.

-Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes.

-Remove from heat and place in a clean bowl. Wipe the pot out and pour in the palm-oil.

-Place pot on fire to heat up the oil.

-Ground the tomatoes, onions, and chillies, add to the hot oil and fry for lO minutes, stirring frequently.

-Add tomato puree and cook for 5 minutes until well blended.

-Add the cooked meats, crayfish and some more stock if necessary.

-Simmer for 10 minutes.

-Finally, add the blanched tete or soko, cook for 5 minutes.

-Correct seasoning and serve with Iyan (Pounded Yam)

ISI-EWU ( Spicy Goat Head Pottage)

This comes from the Heartland of the Eastern Part of Nigeria, a typical Igbo dish. A mouth watering favourite amongst Nigerians as the heat from the large amount of chillies used is enough to throw you off balance. The qauntity of chilli used in this recipe has been purely moderated, however you may decide to increase or decrease yours as you may desire to suit your taste.

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Recipe 14

Serves 6

1 Goat (Head And Legs Only)
3 Fresh Chilli Pepper
8 Fresh Tomatoes
2 Onions
1 Clove Garlic
I Teaspoon Peppersoup Seasoning
3 tbs. Lemon Juice
4 tbs. Tomato Puree
200 ml/7floz Palm-Oil
1lt/2 Pints Stock or Water
I Onion (sliced)
Chopped Wild Mini
Salt To Taste

-Scrape head and leg thoroughly until all the hairs are off.

-Burn the hoofs and horns peeling them off with the point of a sharp but heavy knife.

-Wash the head and legs thoroughly with a mild soap using a firm sponge/ brush.

-Cut into small pieces with a very sharp meat chopper and rinse thoroughly, removing the brains.

-Pour over the lemon juice and mix in. Leave to rest for about 15 minutes.

-Blend together the onions, garlic, chillies and tomatoes.

-Place meat in a large pot, add the sliced onions, chillies, stock and seasonings. Cover and cook for 45 minutes.

-Check and stir frequently. Finally add all the ground ingredients, palm-oil and wild mint.

-Bring to the boil and simmer gently for 30-40 minutes until meat is tender.

-Correct seasoning and serve in traditional earthenware dishes, garnish with chopped mint.

Waooooooooooohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!.