This recipe is awesome. I’m a Chinese, I cook efo riro this evening and my Nigerian friend said is better than all Nigerian restaurants in London he went to. I used ugu leaves instead of spinach. For the meat, I had shin beef, goat meat, shaki, and smoked fish. All other process are the same except I added more salt and magi. No one believes Chinese people can cook Nigerian food. Thanks to you
Dunno how people will put thumbs down for this, tufiakwa evil and envious mad people. She can cook and it looks really good and tasty, haters deal with it🙄
@@remmyremmy2358 lol, it’s ok I was confused and didn’t know what to say, but pls try to see a gynaecologist to know what your period isn’t stopping, you will be fine 👏🏽
It's so pretty! 😍 An American woman that married a Nigerian. He could not give me every detail on cooking or the ingredients. So, thank God for you and all the other RU-vidrs that produce such great content, on Nigeria. 🇺🇸❤️🇳🇬😍👍🏾
@@SisiJemimahsRecipes your cooking is just so inspiring! Am sure the foods test yummy too. Can you pls help us look into the way we wash our spinach. I learnt all the vitamins are lost through that vigorous washing because the vitamins are water soluble. I see that is how we're brought up to cook efo but i see the westerners don't wash their's that way, they even eat it raw in salads. Help clarify this pls. Thanks.
Thank you Sisi Jemimah your recipes are life savers to most of us who are not Nigerian but married to Nigerians ♥️ I always rush to your recipe before I start lol to remind myself.
I am a new Nigerian wife and I am a chef as well in the US. I am so thrilled to learn new and delicious cultural dishes. I can't wait to add this to my cooking and my husband will be so excited when I visit him soo.. ty again you have such a detailed and beautiful spirit. May God continue to Bless you skill with cooking and teaching...
I tried this and God!!! Never eaten it so I had to try it first before serving to clients. It was heavenly!!! So good I had to send one to a client in Lagos from port Harcourt. I’m really grateful I saw this recipe and it’s easy too . Thanks love 😘
I’m Angolan, my sister married a Nigerian. We ate this at their wedding and my dad and I are big fans now. It’s soo good but EEEEEH THE PILIPILI IS SPICYYYYYY😅
I just finished cooking mine, following every step. Believe me, this recipe is AMAZING!!! I wish I had made more, it tastes and smells wonderful. Thank you, mamma!!♥️♥️♥️
I just used this recipe and this is the best efo riro I have ever made. Especially that blanching the efo, I don't have water as much as I used to. Thank you for sharing, my namesake, God bless you😁🤩
Woooow this is so yummy!! Am from Zambia, am learning a lot from this channel. I prepared okra and delicious ofals /cow meat intestines. It was yummy. Thanks for your videos
I am an Indian woman married to a Nigerian. And Sisi Yemi you have been like a my mother and I have learnt so much from you!! My husband loves all my cooking
This Efo riro recipe is so on point. I have never made efo riro as delicious as this before now. Frying the locust beans from the on set and the blend of only peppers gave it away for me. Highly recommended. Thank you Sis Jemimah. 100 gbosa for you. O ya chop knuckle 👊🏾
Hun I make this today for my husband I get an extra kiss 😘 🤗🤗🤗 I’m Haitian 🇭🇹 girl try to cook for Nigerian husband he give 10/10 I’ll try ofada sauce next his favorite
Thank you Sisi I have followed some of your receipes and it came out great. I like the tip for cooking meat in its own juices , which gives such entrenched flavour to the meat,.Bless you sister
I'm already salivating. I love it. The process is explicitly simplified and easy to understand. I'm glad I learnt from Sis Jemimah. I don't know how to cook any soup in my life. It's only the Yoruba stew called " omi obe" , I know how to cook(lol).
You made this super easy to follow! I make vegetable soup but mine isn’t rich and I was looking for a new recipe. I stumbled upon this video and quickly subscribed. Thank you and I look forward to cooking this for my husband tonight
Thank you so much Sisi Jemimah....you always inspire me. I saw this today and decided to try it. I used ugwu (pumpkin) and the end result was yum-yum. God bless you
Looks delicious. The only tripe my mother ever used was bleached beef honeycomb tripe cooked in a spicy Creole stew. I love it that way, or cut into wide strips then stewed by itself, or with pigs' feet. All of it is served on buttered jasmine rice. I usually top it off with Worcestershire and Louisiana hot sauces.
I love your cooking methods because you always offer some scientific twist to things...I learnt about the cold water/vegetable therapy from you. Thank you!
9:55 let everyone cut their meat according to their size, oh sorry, according to their pocket and according to their diet. On point sister, great cooking.
Thank you for sharing! I absolutely loved this video and will definitely be preparing. You re-sparked my cooking fever! Grade A++ Keep up the excellent work! ❤️ 🇳🇬 ❤️🇳🇬
I don't know how to thank you, so 8 cooked this for my sis who just recovered and she loved it. Note: I don't like cooking 😔 but it's necessary I do. But this recipe, I enjoyed making it😊
This looks soon delish!😋 I love that stainless steel pot you used to cook your peppers in with the measurements engraved. May I asked where did you get it? The size of it looks perfect!👍💓 Thank you
