It’s been a minute since I last did an iCook post. Today, I’ll be telling you about my meatless efo. This is my first time cooking meatless efo, and I don’t think it was a big deal really, but why did I make it meatless? Because (1) I was curious about what it’ll taste like, (2) I didn’t know if I had goat meat or not, and I was not willing to dig through the freezer, and (3) I didn’t feel like going to the African Store to get some. So that’s it.
I do these posts more for show-and-tell than I do for teaching. I don’t know how to teach you to cook what I cook. I’m not good at keeping track of ingredients or telling you exactly what amount to use or how many people it will feed. Unless I’m using a recipe, I cook from my heart – whatever that might mean. But I’ll try:
1. 1 pack of frozen chopped spinach
2. 1½ cups of white rice – raw
3. 2 tablespoons of palm oil
4. 2 Knorr cubes
5. 1 pinch of curry powder
6. Meat broth (goat meat, frozen)
7. 3 pieces of roma tomatoes
8. ¼ teaspoon of onion powder (because I didn’t have fresh ones, and I didn’t feel like driving out)
9. 3 habanero peppers
1. Grate the tomatoes and peppers in the blender
2. Pour in the pot, add the palm oil, and cook the water off.
3. Add the curry, onion powder, and Knorr cubes
4. Stir. Then add the meat broth, let boil, then turn stove off
5. Add the spinach. Keep pot closed tight.
6. Let sit for five minutes. Take it off the hot burner. Then serve.
*I’m assuming we all know how to boil white rice.*
P.S. My efo isn’t usually this spinachy, but I was curious about what it’ll taste like. Not bad!
P.P.S. I’d never have cooked efo without passengers (AKA meat) if Igwe was around.
P.P.P.S. I grate my tomatoes in the blender (instead of blending it into a puree) because I prefer to still see some tomato chunks, even if just a little bit.
P. P.P.P.S. I turn the stove off before putting the spinach in because I don’t want my spinach overcooked. I like it still crunchy.