By Aishah Saleeman
Recipes
• Sliced Vegetable (Shoko)
• Rodo,shogun/bawa or tatashe (blend, not too smooth, drain out excess water then boil)
• sliced onions
• Red oil
• Locust beans
• Sliced ponmo (optional)
• Assorted (optional)
• Dry fish (optional)
• Seasoning powder
Key preparations
• Steam your sliced vegetables
• Blend your pepper
• Boil your assorted with Seasoning powder, salt, curry, thyme, bay leaves and onions.
• Cut assorted into pieces
• Soak your washed ponmo with salt then after few mins, slice into chunks
• Soak your fish with salt, check if it’s tender then shred into pieces
• Rinse your locust beans
Procedures
• In a pot, add red oil (depending on how oily you want it to be) allow to heat for one minute, add locust beans, add sliced onions immediately.
• Add your pepper, stir, add ponmo, add Assorted, stir up, add dry fish, and stir.
• Add seasoning powder, stir to mix, allow to cook for five minutes. Remember your pepper is already boiled, fish soaked, ponmo soaked and assorted cooked, locust beans fried with red oil initially and your onions cooked too from beginning. so no need to over cook once you add pepper, five minutes is enough.
• Do you know that you can stop there and can pair that sauce with rice? That’s another recipe…if you don’t like locust beans, don’t add incase you want to eat it with rice …that’s what they call “Ata din din” Back to the Efo riro.
• After five minutes, add your steamed and well squeezed vegetable without excess water, you should squeeze out the excess water very well before introducing the vegetable into your locust beans pepper sauce.
• Stir to mix with the sauce very well under low heat just for another three minutes. If you like it crunchy, turn off your cooker once pepper is done … just put the vegetable after turning off your cooker, cover with lid cover to just steam up.
• Enjoy.
