For the Beef

• Dice the beef into 1.5 inch cubes, trimming excess fat.
• Transfer to a pressure cooker along with garlic cloves and onion.
• Add just enough water to cover it all, and pressure cook for 30 minutes until tender.

For the Efo Riro

• Thinly slice one onion and sauté in 3 tablespoons of oil over medium heat until golden brown.
• Roughly chop the capsicum, scotch bonnets and remaining onion and blitz in a food processor until it comes together in a coarse mixture.
• Transfer to the fried onion and cook until the liquid evaporates and the mixture begins to fry and caramelise, stirring occasionally.
• Once the stew base has begun to fry instead of boiling, season with the stock powder, iru, ground crayfish and palm oil. Set aside.
• Meanwhile, cut the silver beet leaves off their stalks and chop the leaves into 2cm pieces (discard stalks).
• Blanch in boiling water for 15 seconds before using a spider strainer or slotted spoon to transfer into an ice bath.
• Drain the water from the ice bath, reserving the blanched leaves.
• Grab small handfuls of silver beet and squeeze the water out to form small pucks. Set aside.
• When the pressure cooker goes off, carefully fish out the beef and transfer into a hot frying pan with remaining 2 tablespoons of oil and a good pinch of salt.
• Brown beef cubes on all sides, then transfer into Efo Riro along with the silver beet.
• Cook for a further 5 minutes before seasoning with salt to taste then remove from heat. Keep warm.

For the Semo

• In a medium saucepan, bring 400ml water and butter to a gentle boil. Add a good pinch of salt.
• Meanwhile, make a slurry by adding 120g of the semolina flour to 270ml of room-temperature water in a medium bowl. Stir until it forms a smooth paste.
• Slowly pour the slurry into the boiling water while stirring constantly with a spatula.
• Let this base cook over a medium heat for a minute or so, until it thickens. Gradually add the remaining 120g of semolina flour while stirring.
• Once all the flour is in the saucepan, mix vigorously, ensuring all the flour is fully incorporated.
• While mixing, use the spatula to press the mixture against the sides of the saucepan to break up any lumps and release the starch.
• Continue pressing against the side of the pan and folding the mixture over itself until it turns into a thick and stretchy dough.
• Turn the heat down to low, add 2 tablespoons of water, cover the saucepan tightly, and let it steam for 3 minutes to finish cooking through.
• Remove the lid and stir again until the water is fully absorbed and the Semo is perfectly smooth and elastic.
• Season to taste.
• Divide into 6 portions, wrapping each one separately in cling film to shape into a ball and prevent a crust from forming.

To Serve

• Unwrap each portion of Semo and transfer to side plates.
• Serve with a bowl of Beef Efo Riro.