MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Efo Riro (Nigerian Style Chicken Stew With Greens)
Categories: Poultry, Vegetables, Chiles, 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 chiles
1 Smoked & dried catfish
1 Fresh ginger (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 White pepper; fresh ground
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 chiles;
- 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

Meat:

To a large pot, add the chicken, onion, chiles, 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.

Stew:

To a blender, add the bell peppers, tomatoes, onions, chiles, 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

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