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Thursday, May 30, 2024

Titillate your palate with seafood noodles and efo riro!

If you are a fan of noodles, then you need to consider this spicy and delicious Nigerian noodles mixed with seafood. It is one recipe you should try because it is going to stick for years.

Prep Time: 10 mins.
Cook Time: 10 mins.
Total Time: 20 mins.
Servings: 2 people

Ingredients
• Three stalks of chopped spring onions
• ½ cup of green beans sliced
• One medium carrot grated
• One cup mixed seafood
• Six hot chopped peppers
• ½ cup of coconut milk
• Two cloves of garlic chopped
• One teaspoon of grated ginger
• 140g noodles
• One bell pepper sliced

Method
1. Take out your mixed seafood from the freezer at least half an hour before you plan to cook it.
2. Get the veggies ready.
3. Put the milk in a saucepan on the heat. Put in a glass of water.
4. Add the ginger, garlic, and peppers. Stir in 1 of the noodle seasoning packets provided.
5. Put the pot on high heat and let it boil for about 5 minutes.
6. Mix in the noodles, vegetables, and fish.
7. Put the lid on the pan and let it simmer for two minutes. Mix the contents of the pan, then add the spring onions and replace the lid.
8. Let it sit for about two minutes.
9. Take it off the heat.
10. Serve and enjoy.

Seafood efo riro

Seafood efo riro
Seafood efo riro

If you have been a lover of efo riro before, the seafood efo riro will make you rethink your allegiances.

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Prep Time: 15 mins.
Cook Time: 20 mins.
Total Time: 35 mins.
Servings: 2 people

Ingredients
• ¼ cup palm oil
• 500 g spinach
• 300 g collard greens
• Salt to taste
• Two bouillon cubes
• Two fillets smoked haddock
• One cup mixed seafood
• One tablespoon locust beans
• Two Onions
• One cup dried fish (shawa)
• Two Red bell peppers
• One Scotch bonnet pepper
• Two tablespoons ground crayfish

Method
1. Before you boil the dried fish, soak it in water for a couple of hours.
2. In a large basin, wash the vegetables several times to remove any traces of sand or dirt. Throw away the woody stem of the collard greens. Prepare the two veggies by slicing them very thinly.
3. Remove the dirt and debris from the locust beans and set them aside. You should also chop an onion and set it aside.
4. Wash the peppers and cut off the stalk. Coarsely chop the remaining onion and add it to the food processor along with the bell peppers and scotch bonnet peppers.
5. Put the palm oil on low heat for 30 seconds, and then add the chopped onions. When adding the locust beans, wait until the onions have turned brown.
6. After about 2 minutes of stirring, throw in the pureed peppers and onions. Throw in some bouillon cubes and some rehydrated dry salmon. Keep covered and simmer for 30 minutes on medium heat, checking and stirring occasionally.
7. Sliced collard greens should be added to the sauce along with smoked haddock, ground crayfish, and some salt. Cook for 10 minutes with the lid on before adding the spinach and the mixed fish.
8. Cook for at least 5 minutes with the cover back on the pan. Using a wooden spoon, combine the ingredients thoroughly, then test for seasoning. If more is needed, add it, cover the pot, and continue simmering for five more minutes.
9. Remove from heat, serve, and enjoy.

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