Efo riro is a Yoruba soup made with leafy vegetables. It is nutritious and delicious. This is one of my favourite soup and i don’t get tired of eating efo riro. Typical efo riro is made with no tomatoes and shouldn’t be watery. No! It’s not efo riro if the vegetables are swimming in water..lol. Follow my quick and easy steps to achieving efo riro.
INGREDIENTS (5 servings)
5 scotch bonnet/habanero
3 bell pepper
1 brown onion
3 cooking spoons palmoil
6 tablespoons Locust beans (iru)
2 maggi cube
Beef and assorted meats
Snail (optional) cleaned and boiled.
2 medium size smoked fish
Vegetable leaves of your choice (eg spinach, greens, etc). I was recently introduced to kale in a food group I belong so I used a combination of 150g greens and 150g kale.
Boil the beef and assorted meat and set this aside.
Soak the smoked fish in hot salty water for 2 minutes ( this removes the dirt off the fish) , shred and seperate the bones from the fish.
Cut, wash and blanch the vegetable leaves.
Blend coarsely the scotch bonnet, bell pepper and onion.
Pour the palmoil in a pot and put on the cooker on medium heat.
Pour the blended peppers in the heated palm oil, add Maggi cubes and leave to cook for 10minutes.
Add the locust, boiled beef, assortedmeats, dry fish and salt to taste.
Leave to cook for another 5 minutes. By now the stew should be fried and thick in consistency. The stew should not be watery.
Add the vegetable and stir it in the stew. Leave to simmer on low heat for 2 minutes. Do not overcook the vegetable as this would mean the vegetable losing most of it’s nutrients.
Efo riro is ready to eat. Serve with Eba, pounded yam, Semo, amala, rice or any Nigerian dish. Efo riro goes with almost every food. Enjoy!
Don’t forget to leave feedback when you try it.