Efo Riro is a native of the Western Nigerian people. It’s one of the most popular vegetable soups in Nigeria and an absolute favourite of the Yorubas. It is mixed in a hearty pepper sauce that is stuffed with meat, crayfish, dry fish, and any other protein of your choice.
A major rule of preparing Efo Riro is that using tomatoes for Efo Riro is an absolute No. All you need to use are Bell peppers and Scotch bonnets. There are two vegetables that can be used in cooking Efo Riro. The first one and the first choice is Efo Shoko, the second is Efo Tete (Green Amaranth) also known as Efo green. Ensure you get rid of practically all the water in any vegetables you’re using before adding, to avoid having a limp and soggy Efo Riro.
This stew typically has Iru (locust bean), a fermented traditional condiment, added, which gives the stew a tremendous depth of flavor. But because of the smell, some people avoid using this incredibly beneficial condiment. You can skip it if you’re not a fan of Iru. Also, try to use as much assorted meats as you possibly can, the more the variety, the better!
COOKING INGRIDIENTS
Efo Soko or Ego Tete (Green Amaranth)
Bell peppers (Tatashe)
Scotch bonnet (Rodo)
Palm Oil
Onions
Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef)
Dry fish (Panla)
Stockfish
Smoked catfish
Locust beans (Iru)
Crayfish
Raw/cooked prawns (Optional)
Smoked prawns (Optional)
Seasoning cubes
Salt to taste
COOKING DIRECTIONS
Season the meats, add sliced onions and boil on medium heat. Boil the tougher meats first, then add the softer ones. Just before it’s fully cooked, add the Stockfish, boil till tender and set aside.
Wash your vegetables thoroughly with hot water to rid it of all traces of dirt, be careful not to in soak in hot water for too long so as to retain the nutrients.
Ensure that you drain all the water out of the vegetable as Efo Riro requires very little water to cook. Slice or chop according to your preference and set aside.
Blend the scotch bonnets and bell peppers and an onion coarsely and set aside.
Into a large pot, add the palm oil, leave to heat up on medium heat for 2 minutes then add onions, fry for another two minutes.
Add the locust beans, fry to release the flavour for another minute.
Add the blended pepper and seasoning cubes.
Allow to fry for 15-20 minutes or until the pepper dries out and the size reduces by almost half. The consistency should be thick.
Add a bit of the meat stock/ chicken stock, if you haven’t got stock, just add water, be careful not to add too much.
Let it boil for 2-3 minutes to combine, then add the assorted meats, prawns, crayfish, stockfish and catfish.
Stir and taste, adjust seasoning if required.
Leave to cook for a further 10 minutes.
Now add the washed vegetables and stir thoroughly.
Switch off the heat and leave to simmer for 5 minutes with the residual heat and it’s ready.
Efo Riro can be served with any “swallow” of your choice. It is also prefect with white rice, boiled yam and plantain.
