- 2 red peppers
- 1 onion
- 2 plantains
- ¼ c oil
- 1 lb fish of choice, sliced into 4 to 5 large pieces
- ½ lb gizzards
- 1 c rice
Chop red peppers and onion into smaller pieces, then add all to a blender with ½ cup of water.
Blend for 30-40 seconds.
Add blended mixture to a small pan and simmer for 10 minutes.
Peel and slice plantains into small cubes about ¼ inch in size.
In a small frying pan, add ¼ cup of oil to heat.
Fry plantains until a golden brown color is reached.
When plantains are done, remove from pan and place on a plate covered with paper towel to drain excess oil.
In the same pan as onion and pepper mixture, add the fish and cook for 10 minutes more.
Take ½-1 cup of the mixture from the pan and add to another small pot.
In this pot add the plantains and gizzards.
Cook for 20 minutes, then remove from heat.
In a small pot, bring 2 cups of water to a boil with a pinch of salt.
Add 1 cup of rice. Cook for 20 minutes on medium low heat.
Serve with Effo Riro.