Efo riro with mackerel and shrimp
Chef Lola's Kitchen · ♥ 1.3K likes · 84.6K views · 7 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- onion powder
- paprika
- black pepper
- seasoning powder
- salt
Season the mackerel with onion powder, paprika, black pepper, a little seasoning powder and salt.
- 3 whole red peppers
- 2 whole scotch bonnet
- 1 whole onion
Blend three red peppers with two scotch bonnets and one onion; pour into a bowl and set aside.
- penye ben yoje nicke alo
- onions
Heat the frying oil with some onion, which cuts smoke and flavours the oil; fry the fish until browned on both sides, remove, and pour the oil off into a bowl.
- palm oil
- chopped onions
In the same pan melt palm oil and cook chopped onions as it heats, until browned.
- locust bean
- crayfish
- 2 tsp seasoning powder
- salt
Add locust bean, crayfish, about two teaspoons seasoning powder and salt to taste.
Locust bean, crayfish and the fish
- mackerel fish
- dry fish
Add the dry fish and the fried mackerel, torn a little so it does not break up in the stew; cover and cook about 5 minutes, then remove the fish.
- shrimps
- spinach
- water
Stir in the blanched, drained spinach until coated in the sauce; loosen with a splash of water if too dry.
Return the fish and cook 3 to 5 minutes, no longer, or the spinach loses its vibrant colour.
Final cook, keeping the colour