food ❣️💓💓😋

Welcome once more and today we will be talking about nigerian dishes and today i we be telling u on how to prepare some of them . 
So fristly we are going to start with a yourba dish which is amala and eforiro . 

Ingredients for amala 
  • 2 cups yam flour (elubo)
  • 3–4 cups of water 
Instructions
  1. Boil water: Bring 3 cups of water to a rolling boil in a pot.
  2. Add flour gradually: Reduce the heat to its lowest setting. Gradually sprinkle in the yam flour while stirring continuously with a wooden spatula (omorogun) to prevent lumps.
  3. Mix into a paste: Continue stirring vigorously, using the spatula to press the mixture against the side of the pot until it thickens into a smooth, lump-free paste.
  4. Steam the amala: Add about 1/2 cup of water around the edges of the pot, cover, and let it steam on low heat for 1–2 minutes to cook completely.
  5. Achieve perfect texture: Stir the amala once more until it is perfectly smooth and soft. For a firmer consistency, use less water during the steaming step.
  6. Serve: Scoop and shape the amala into balls or portions and serve hot with your efo riro. 
    7. How to make Efo Riro
    Ingredients
    • 1 cup palm oil
    • 1 kg assorted meat (beef, tripe, cow skin, etc.)
    • –2 medium-sized onions, sliced and chopped
    • 2 tbsp iru (fermented locust beans)
    • 2–3 smoked or dried fish
    • 6 red bell peppers (tatashe)
    • 6 scotch bonnet peppers (rodo), adjust to taste
    • 8 cups chopped spinach or other leafy greens (efo shoko or efo tete)
  • 2 tbsp ground crayfish
  • Seasoning cubes (e.g., Knorr or Maggi), to taste
  • Salt, to taste 
Instructions
  1. Prepare the protein: Wash and season your assorted meats with salt, chopped onions, and seasoning cubes. Cook until tender, adding water as needed. Once cooked, set the meat and broth aside. Clean the sbj 
  2. moked or dried fish by soaking it in hot, salty water for a few minutes to remove dirt, then shred and de-bone.
  3. Blend the pepper: Roughly blend the red bell peppers (tatashe), scotch bonnet peppers (rodo), and one onion. The texture should be coarse, not a smooth paste.
  4. Fry the sauce: In a separate pot, heat the palm oil. Add the sliced onions and fry until they are translucent. Add the blended pepper and fry for about 10–15 minutes, stirring occasionally, until the water has evaporated and the oil separates from the pepper. 
  5. Build the flavor: Add the iru and ground crayfish to the pepper base and stir, frying for another 3 minutes. Stir in the cooked meat, smoked fish, and seasoning cubes.
  6. Combine and simmer: Add the reserved meat stock or a little water to prevent the soup from being too dry. Stir and allow it to simmer for about 5 minutes.
  7. Add the spinach: Gently add the blanched and squeezed spinach to the pot. Stir well to combine, but do not overcook the vegetables. Simmer for just 2–3 minutes, then turn off the heat.
  8. Serve: Adjust seasoning to taste and serve the efo riro hot alongside the freshly prepared amala.