Subj : Soups & Stews - 16
To   : All
From : Dave Drum
Date : Sat Oct 21 2023 03:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Efo Riro (Nigerian-Style Chicken Stew w/Greens, Spinach &
 Categories: Poultry, Vegetables, Chilies, Greens, Seafood
      Yield: 6 servings
 
MMMMM--------------------------CHICKEN-------------------------------
  3 1/4 lb Whole chicken; in 10 pieces
      2 md Yellow onions; coarse
           - chopped
      4    Scotch bonnet chilies
      1    Smoked & dried catfish
      1    (1 1/2) piece fresh ginger;
           - coarse chopped
      3 cl garlic; coarse chopped
      3    chicken bouillon cubes
  2 1/2 ts kosher salt
    1/4 ts curry powder
    3/4 ts fresh ground white pepper
    3/4 ts dried thyme

MMMMM---------------------------STEW---------------------------------
      8 lg red bell peppers; stemmed,
           - seeded, coarse chopped
      5 md plum tomatoes; coarse
           - chopped
      2 md yellow onions; coarse
           - chopped
      5    Scotch bonnet chilies;
           - stemmed, seeded, coarse
           - chopped
  2 1/4 lb shoko leaf or fresh
           - spinach; cleaned
           Salt
  3 1/2 oz ponmo (dried cow skin)
  3 1/2 oz stockfish
    1/4 c  + 2 tb ground crayfish
      3 tb iru (fermented locust
           - beans)
      2 tb palm oil
      2    vegetable oil
      2    chicken bouillon cubes
      1 oz smoked, dried catfish
           Cooked pounded yam, white
           - rice, or whole grains, to
           serve
  
  PREPARE THE MEAT: To a large pot, add the chicken,
  onion, chilies, dried fish, ginger, garlic, bouillon
  cubes, salt, curry powder, white pepper, and thyme. Add
  just enough water to cover, then set over medium-high
  heat, bring to a boil, then lower the heat to maintain a
  simmer. Cook, stirring occasionally, until the chicken
  is tender and cooked through, about 45 minutes. Remove
  from the heat and using tongs, transfer the chicken to a
  large bowl and set aside. Set a fine mesh sieve in a
  large bowl and strain the cooking liquid, discarding any
  solids; set both aside to cool at room temperature.
  
  MEANWHILE, MAKE THE STEW: To a blender, add the bell
  peppers, tomatoes, onions, chilies, and half a cup of
  water. Blend on high until smooth and homogenous, about
  1 minute. Set aside.
  
  Fill a large pot halfway with water and bring to a boil
  over medium-high heat. Place a colander in the sink.
  Working in batches, add the shoko leaves to the pot and
  blanch until wilted and tender, about 6 minutes. Using
  tongs, transfer the greens to the colander to drain
  while you continue cooking the rest; discard the cooking
  water. Once the spinach is cool enough to handle,
  squeeze out as much excess water as you can, then season
  lightly with salt and set aside.
  
  Return the pot to the stove, set over medium heat, and
  add the reserved vegetable pur|-e and cook, stirring
  occasionally, until slightly darkened and thickened,
  about 5 minutes. Stir in the ponmo, stockfish, crayfish,
  iru, palm oil, vegetable oil, bouillon cubes, dried
  fish, and the reserved chicken. Bring to a simmer, then
  turn the heat to low, stir in the reserved greens, and
  cook, stirring frequently, until the flavors have melded
  and everything is heated through, about 10 minutes.
  
  To serve, ladle the efo riro into bowls and serve with
  swallows or rice on the side.
  
  By: Tola Akerele
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "People who love to eat are always the best people." -- Julia Child
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