Fluffy pounded yam and efo riro served with ponmo, and eja panla

Fluffy pounded yam and efo riro served with ponmo and eja panla is a classic Nigerian dish that is both satisfying and delicious. It’s a meal that is rich in flavor and nutrients, and it’s popular in many parts of the country. The combination of the fluffy pounded yam, the spicy efo riro, and the chewy ponmo and eja panla is truly a match made in heaven.

To make this dish, you will need a few ingredients. For the pounded yam, you will need yam tubers, water, and a mortar and pestle or a yam pounder. For the efo riro, you will need spinach leaves or any other leafy green of your choice, red bell pepper, onions, garlic, scotch bonnet peppers, crayfish, palm oil, and seasoning cubes. For the ponmo and eja panla, you will need cow skin and panla fish.

To start, peel the yam and cut it into small pieces. Place the yam pieces in a pot, cover with water, and cook until soft. Drain the water and use a mortar and pestle or a yam pounder to pound the yam until it’s smooth and fluffy. Set the pounded yam aside.

Next, prepare the efo riro. Blend the red bell pepper, onions, garlic, and scotch bonnet peppers in a blender until smooth. Heat up some palm oil in a pot, add the blended pepper mixture, and cook until the oil separates from the pepper. Add in the crayfish and seasoning cubes, then add in the washed and chopped spinach leaves. Stir everything together and allow it to cook for a few minutes.

For the ponmo and eja panla, wash the cow skin thoroughly and cut it into strips. Boil the cow skin in water until soft, then fry it in some oil until it’s slightly crispy. For the panla fish, clean and cut it into small pieces, then season with salt and pepper. Fry the fish in some oil until it’s golden brown.

To serve, place a generous portion of the pounded yam in a bowl, then pour the efo riro over it. Add some ponmo and eja panla on top of the efo riro, then garnish with some chopped fresh tomatoes and onions. Enjoy the meal while it’s hot.

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