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:
Ingredients:
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
Directions:
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.*
Blended tomatoes & peppers
Cooked Efo
Efo and rice, ready to eat
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.
![Asun Recipe Fail [Kinda]: iCook](https://verastic.com/site/wp-content/uploads/2016/05/Asun-2-150x150.jpg)
Yummy!
My best combination, although now that am health conscious palm oil is not a friend of my body..
I went to Nigeria and had yam porridge, the palm oil was too much,It knocked me for six..
Your vegetable is good for your background, normally when we Yoruba peeps cook it, by now the palm oil would have drowned the rice..
Seems we can’t get rid of loads of palm oil in vegetable soup, but yours is clean, nothing dripping and looking nice..
We also have the same view on tomatoes.. Most times I hand chopped mine especially for rice or yam..
Don’t let me teach you my culinary skills since that was the only subject I passed in school.. Food and Nutrition with flying colors…
Nice one
Fad, I totally understand what you mean with the dripping oil. But I’m Igbo. We generally don’t use that much oil. When I first started eating Funmie’s food, I used to scream because of the oil, but she has toned it down now.
The oily food tastes very good – I won’t like – but it’s not good for our arteries. Because I was raised with minimal oil anyway, it’s hard for me to eat food with a lot of oil. It makes me want to throw up. Igwe, too, has gotten used to eating food with little oil.
Biko, feel free to share your recipes oh. I like experimenting.
Vera Vera…
Yes, my darling!
Ngwa bring out the plates. Vera has done it!
But how d’yu make the rice “stand at attention” like this na?
Lol. Odesh, I used my Verastic magic.
I used a measuring cup to scoop it and “dump” it.
Verastic, the PART TIME foodie
i have taught your well 🙂
Funmie, please warn yourself! Stop taking credit for my genius moves.
Hian nne it looks good but food without meat is the highest punishment there is for an african(well me) I will eat sha but please next time include some assor
Nne, I know oh. Like I mentioned in the post, I only did it because Igwe wasn’t around. Would never have done it if he was around.