Serves 1
Directions
- 1Boil the goat meat and beef with onion, beef seasoning cube, and chicken seasoning cube. Add a little water, cover, and cook for about 25 minutes.
- 2In a separate pot, cook the kpomo and shaki, seasoned with the same seasoning used for the beef and goat meat. Cover and allow to cook for about 40 to 60 minutes until soft.
- 3Check on the beef, add a little bit of water, and allow it to cook for about 20 to 25 minutes until it is done.
- 4Prepare other ingredients by adding hot water to smoked catfish and covering for about 5 minutes, then deboning and cleaning the fish.
- 5Harvest and prepare the efo shoko leaves or substitute with regular spinach
- 6Cut the vegetable into smaller chunks, wash it, blanch it, and finally cut it into smaller pieces.
- 7Transfer bell peppers and scotch bonnet pepper to a food processor and give this a rough blend.
- 8Heat up palm oil, add onion, iru, and crayfish. Fry for about 5 minutes.
- 9Add in the roughly chopped pepper mix, add crushed beef stock cubes and a little bit of salt.
- 10Add the smoked fish, stockfish, kpomo, and shaki. Give this a good mix, then add more water if needed.
- 11Let this cook for about 5 minutes, then add in the vegetable.
- 12Give it a good mix and allow this to cook for about two to three minutes.
Ingredients
- 2 kg goat meat
- 1 kg beef ribs
- 2 cups water
- 0.5 kg shaki
- 0.5 kg kpomo
- 2 cubes knorr beef cube
- 1 teaspoon salt
- handful chopped onion
- smoked fish
- stock fish flakes
- 2 bunch fresh efo shoko
- 2 bunch spinach
- 3 medium bell peppers
- 4 -5 scotch bonnet pepper
- 0.5 cup palm oil
- handful chopped onion
- 2 tablespoons iru
- 2 tablespoons crayfish
Equipment
potcutting boardknifefood processorspoon
Tips
- All the ingredients used can be found in a Nigerian or African store
- Check Jollof Code on Instagram for seeds of efo shoko
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