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    Fresh ginger piece (1-1/2");
          - 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  Ground crayfish; +2 tb
     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 puree 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.

 Recipe by Tola Akerele

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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