STAY YOUNG EFO-RIRO AND MUSHROOMS

SERVES 8

Chanterelle mushrooms, 200g Onions, 1 diced, 1 chopped and 1 sliced

Garlic paste, 12g Bouillon, 50g Tomatoes, 100g Red peppers, 300g Hot sauce, 4g Leafy greens, 300g

METHOD

Fry the diced onion, garlic paste and bouillon. Add the mushrooms. Ovencook for 10 minutes. Blend the tomatoes, chopped onion and peppers for the 311 trio. Boil to a paste. For the efo-riro, heat oil in a pan and add the sliced onion. Add more bouillon, hot sauce and sauté, then add the 311 trio. Stir until caramelised. Blanche the greens and stir in. To serve, add the efo-riro to a cooking ring and layer on mushrooms.