Ewuro Riro (Stewed Bitter Leaf)

For this week I made Ewuro Riro (Stewed Bitterleaf). Even if you say you are not a fan of Bitterleaf soups, this version will make you eat your words. Certainly if you like Ofe Onugbu or even Egusi soup cooked with bitter leaf you will like this soup. It follows about the same method as for Efo Riro but the vegetables are different obviously

 

 

Recipe for Ewuro Riro

Ingredients
2 cups Bitter leaf (washed to tolerable bitterness level)
1 cup Water leaf (chopped)
2 Snails (optional)
4 pieces Beef
2 segments Stockfish
8-10 pieces smoked Prawns
1/2 cup Smoked Fish
1 teaspoon Iru (fermented oil bean seeds)
1 whole medium size Onion
5 pieces fresh Scotch Bonnet Pepper
1 tablespoon Crayfish powder
1 cup Palm oil
Seasoning to taste
Salt to taste

Method for making Ewuro Riro

1. Season beef and stock fish ( if this is the hard type) with salt, pepper, onion and beef seasoning. Allow to marinate for about 30 minutes and boil.
2. Next wash bitter leaf to remove bitterness. Pick and wash water leaf. Chop the vegetables separately and set aside.
3. Blend onion, pepper and Iru and set aside.
4.When meat is  almost cooked, add the snail , dry fish, prawns and boil until snail is cooked and stock almost dries up. You don’t want the sauce to be watery at all.

5, In a separate pot heat the oil till hot and pour in the onion, pepper, Iru blend and crayfish powder.
6. Fry till all the water evaporates  from the onion blend and pour  in the meats, correct the seasoning, stir and allow to cook for about 5 minutes
7. Add the water leaf  and bitter leaf  and stir and cook for about 5 minutes and the sauce is ready.
8. Serve with any swallow of choice. I had mine with the 3 leaf yam also called enem in Ibibio or edidiaiwa in Efik or Esuru in Yoruba. I believe this sauce will be great with boiled plantain also.

 

Cooking Tip: 1 cup is equivalent to 3 cups of smallest size tomato paste tin

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