Efo riro is a very popular soup in Nigeria. Owned by some cultures in the western part of Nigeria, it is one of the most amazing delicacies the Yoruba people have. The name ‘Efo’ means vegetables, hence it is a rich vegetable soup.
In Nigeria where we have limited protein options, efo riro is one of your best bets when preparing a balanced meal. Below is a list of ingredients you need and directions on how to make this delicious dish.
- 500g spinach leaves (efo shoko)
- 1 cup of sliced or ground tatashe
- Salt, to taste
- Quarter cup of sliced red pepper
- Sliced onions
- Ground crayfish
- 2-3 spoons of iru (locust beans)
- Dry fish
- Smoked fish
- Palm oil (20cl)
- 2 seasoning cubes
- Remove the seeds of the tatashe and blend alongside the fresh red pepper and transfer in a bowl. It will look better in the soup when you blend it.
- Separately wash the beef, shaki, ponmo and fish thoroughly with lots of water and salt to remove sand.
- Cut the leafy vegetables.
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- Start cooking the ponmo and shaki first with as little water as possible since it is the toughest meat in the bunch.
- This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.
- When the Shaki starts to curl, add the dry fish and stockfish.
- When the Shaki is almost done, add beef, and some of the onions and cook till all the meat and fish are well done. Set these aside.
- In another pot, pour the palm oil and heat it up. Once hot, add the remaining onions.
- Add the tatashe you previously blended with the fresh pepper to the oil. Then add the seasoning cubes and fry till there’s no more water in it.
- Add the iru and crayfish, and stir very well. Then, add the cooked meat and fish, and stir again.
- Add the vegetables, stir very well, cover and, once it heats up again, add salt to taste and then take the pot off the fire.
You can serve with eba, fufu, amala or semolina. Efo riro also goes well with white rice, boiled or fried yam and plantain. Serve hot and enjoy the sweet tasting meal.
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