If you are looking for one of the most mouth-watering African recipes with a rich cultural heritage, it is eforiro. It tastes good; people think it is difficult to prepare, but it’s not. Can you easily follow directions? Then let’s head on to prepare eforiro at once.
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.
- 1 tsp salt or to taste
- 8 cups spinach chopped
- 2 tsp cayenne pepper
- 1 tsp pepper flakes optional ½ cup palm oil
- 1 tsp black pepper
- 2 plum tomatoes (sachet tomatoes)
- 1 red bell pepper
- 12 oz cooked meat (sweet goat meat is excellent)
- 2 cups mushrooms
- 1 onion
- ¼ cup water or stock optional
- 2 tsp bouillon powder
- 1 habanero pepper
- 2 tsp ground crayfish
- Combine the habanero pepper, tomatoes, red bell pepper, and half of your onion in a food processor.
- Slice the remaining half of the onion and reserve.
- Slice your spinach, wash it, squeeze it, and drain it in a strainer.
- Clean the mushrooms by rinsing them in cold water and allowing them to drain.
- Heat the palm oil in a saucepan over medium heat, add the onions and stir for about 90 seconds.
- Stir in the pepper mixture and blended tomato for about a minute.
- Cook for 5 minutes on medium heat with the black pepper, bouillon powder, cayenne pepper, crayfish, and salt.
- If using fresh spinach, boil with stock or water.
- Cook for another five minutes after adding the goat meat, mushroom, and any other meat you wish.
- Cook for about five minutes, stirring regularly, with the spinach.
- Season with additional salt or spices if you wish to.
- Spice with red powdered pepper if desired.
- Serve and enjoy!