Yes, I’m back. I actually didnt have all the stuff I needed so I dashed out to the corner shop to get shrimps.
Sorry i’m just concluding the post today, was spent by the time i finished yesterday and also had to resize the pictures to make them smaller.
I think I should list the ingredient now.
Kidney, Shaki (tripe), ponmo (cow skin), shrimps, liver, dried fish and panla (stock fish).
Those are the ‘7 lives’
Other ingredients and condiments are cooking oil, palm oil, spinach (efo soko), ground melon (egusi), onions, knor cubes, black pepper, ground chili pepper, ground fresh chili and scotch bonnet (ata rodo) curry, thyme, salt. (table salt oo!)
Boil the ground ata rodo and chilli pepper for about 15mins.
Wash and season the shrimps with salt just like you would fish.
Soak the panla (stock fish) in hot water and cover it (to make it soft), after about 30mins break it into chunks.
Clean and dice the ponmo, put on fire and spice it with salt and boil like you would beef.
Dice the fried kidney, the fried saki (tripe) and the fried liver. Boil the liver separately during the boiling stage.
Shred the vegetable, wash and soak in warm water and cover it.
Now its time to prepare the stew for the efo,
Pour some cooking oil into the pot, allow it to heat up and add the ground pepper. stir and leave to simmer for a whie.
Next, add the panla to the stew, adding it first will make sure it becomes even softer. leave it for about 5 mins and then add the strained ponmo, add the diced shaki, kidney, liver next. Add knor cubes and salt to taste, cover and leave to simmer.
By now the shrimps is ready to be fried. put little oil in the frying pan, heat it up for about 4 mins and thrown in the shrimps. fry till its pink, it doesn’t take long to.
Prepare the egusi by dicing sm onions, salt the ground egusi and then add little water, very little and make a paste with it.
Pour some palmoil into a pot and heat it up till its very hot, add the egusi in clumps, fry it without truning it for about 3 mins then keep turning.
here is the trick, ensure you fry it well so the efo can keep properly.
I will post the concluding part soon
