Efo Riro Recipe

Ingredients

• One 3¼-lb. whole chicken, cut in 10 pieces
• 2 medium yellow onions, coarsely chopped
• 3–4 Scotch bonnet chiles
• 1 smoked and dried fish, such as catfish
• One 1½-in. piece fresh ginger, coarsely chopped
• 3 medium garlic cloves, coarsely chopped
• 3 chicken bouillon cubes
• 2½ tsp. kosher salt
• ¾ tsp. curry powder
• ¾ tsp. freshly ground white pepper
• ¾ tsp. dried thyme
• 8 large red bell peppers, stemmed, seeded and coarsely chopped
• 5 medium plum tomatoes, coarsely chopped
• 5 Scotch bonnet chiles, stemmed, seeded, and coarsely chopped
• 2¼ lb. shoko leaf (or substitute fresh spinach), cleaned
• Kosher salt
• 3½ oz. ponmo (dried cow skin)
• 3½ oz. stockfish
• ¼ cup plus 2 Tbsp. ground crayfish
• 3 Tbsp. iru (fermented locust beans)
• 2 Tbsp. palm oil
• 2 Tbsp. vegetable oil
• 2 chicken bouillon cubes
• 1 oz. smoked and dried fish, such as catfish
• Cooked pounded yam, white rice, or whole grains, to serve