Itsy Bitsy Efo Riro

• 400g Itsy Bitsy Sauce
• 400g of washed Blanched Shoko
• 300ml Palm OIl
• 100g Stock fish
• 100g Dried Fish (cleaned, deboned)
• 15g Crayfish
• 15g Dried Iru (rinsed)
• 200g Diced Pomo
• 8 pieces of cooked meats
• 2 Seasoning Cubes
• Salt to taste

Step 1

• Heat 250ml of Palm Oil in a Sauce Pan
• Add Itsy Bitsy Sauce
• Fry on gently heat for 10 minutes

Step 2

• Add cooked meats and Iru
• Season with salt and seasoning cubes, fry for a further 10 minutes

Step 3

• Add blanched vegetables
• Reduce heat further and cook for 2 minutes.
• Stir and its ready

Serves 4

• Note all recipes are indicative. You can vary quantities to personal taste