Efo Riro and Fufu

Wash ponmo clean and set aside
Pick the vegetable from the stalk and slice into chunks
Rinse vegetable clean, drain and set aside
Wash locust beans and set aside
Chop 1 onion and set aside
Shred the smoked fish into flakes and also set aside
Blend the peppers with the remaining onions with little water
coarsely and set aside Place a pan on medium heat and add
palm oil, heat for about 5 minutes but don’t bleach
Add iru woro and chopped onions and fry for about 2 minutes (In
this case, I used half of the locust beans and saved the rest
before I finished cooking the soup)
Add the blended pepper to the palm oil and stir to combine,
after about 3 minutes, add the remaining locust beans. Add the
diced ponmo and ground crayfish and cook for another 3-4
minutes on low heat
Add seasoning (bouillon cube/stock) and pinch of salt. (check for
salt at the later stage of the cooking)
Whilst you are waiting for the sauce to cook, boil water enough
to cover the vegetable. Once the water is boiled, pour over the
vegetable and cover with a lid for 5 minutes. Strain and squeeze
out excess water from the vegetable.
Continue to cook the sauce till oil floats on the top, add half of
the smoked fish and stir to combine. (You can add little water to
the sauce if it is too dry but do not over do it as efo riro is
almost water free)
Add the vegetable to the sauce and stir till all is well
incorporated.
Add the remaining smoked mackerel and carefully combine in
the vegetable. Check for salt and cook for another 4 minutes.
Take it off the heat and set aside. Serve with FUFU