Vegetarian Efo Riro
Servings: 4 servings
Ingredients
- 2 small onions 1 finely chopped, 1 roughly chopped
- 2 bell peppers
- 1 scotch bonnet pepper
- 1 tomato optional, for authentic flavour sub for a sweet red pepper like bell pepper or Portuguese pepper
- 2 tbsp of red palm oil
- 1 tsp each of Dawa Dawa and Cameroon pepper can sub Cameroon pepper for paprika
- 1 tsp of nori mushroom blend see shito recipe for more details
- 1 shopping bag full of greens
- 1 tsp of better than bouillon veggie paste can sub with any vegetable cube/bouillon of choice
- 1 block of extra firm tofu cubed and air fried (optional)
- 6 shiitake mushrooms optional
- konjac tripe optional
- salt and pepper to taste
Instructions
- Saute finely chopped onions in palm oil till soft
- While the onions are sautéeing, blend the peppers, tomato (if you are using it) and roughly chopped onion in a blender or food processor
- Once the onions are soft, add the Dawa Dawa and mix for a minute then add in the blended mixture. Let this mixture cook at medium heat for about 10 minutes
- Add the rest of your seasoning to the pot (nori+ mushroom powder, better than bouillon, Cameroon pepper), the mushrooms, the tofu, tripe, and a dash of water
- Let everything cook at medium-low for another 10 minutes, stirring occasionally.
- While the sauce is cooking, prep your greens by roughly chopping them and then pouring hot water on them. This helps to blanch the greens and remove any dirt. Quickly follow with cool water then squeeze the water out. This way, when the greens are added to the pot, they will not release lots of extra water.
- Once your sauce is thick, add in your blanched greens.
- Mix everything well, cover and let it simmer at medium-low heat for about 5 minutes. Taste for salt and adjust based on preference.