Efo Riro is a rich vegetable soup that is common to the yorubas in the Western part of Nigeria.
The native vegetable used to prepare it is called “Efo Soko” (Spinach). However, if Spinach is not readily available around you, pumpkin leaves or water leaves are a good substitute.
The vegetable once prepared can go with any swallow of choice.
One vital thing to note is that using tomatoes in Efo Riro is a big No! All you need is just the right quantity of bell peppers and scotch bonnet peppers. Also if you’re using Spinach, ensure that you get the water out of it completely to avoid your soup coming out soggy.
All in all, Efo Riro is very easy to prepare as long as you can follow these instructions.
INGREDIENTS
Efo Soko (you can also use other types of vegetables)
Bell peppers (Tatashe)
Scotch bonnet (Rodo)
Palm Oil
Onions
Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef)
Dried Fish (Panla)
Smoked cat fish
Locust beans (Iru)
Raw/cooked prawns (Optional)
Smoked prawns (Optional)
Seasoning cubes of your choice
Ground Crayfish
Salt to taste
COOKING DIRECTIONS
Season the meats, add sliced onions and boil on medium heat. Ensure that you 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. Do not soak in hot water for too long so as to retain the nutrients. Slice or chop according to your preference and set aside.
Blend the scotch bonnets, bell peppers and onion roughly and set aside
Pour palm oil into a pot and leave to heat up on medium heat for 2 minutes
Add onions and fry for two minutes
Add locust beans and fry for a minute to release the flavor
Add the pepper, seasoning cubes and fry for 15 to 20 minutes until the pepper is dry and the palm oil floats to the top. By now the mixture should be thick
Now add a little water and leave to boil for 2 to 3 minutes
Add the assorted meats, prawns, crayfish, dried fish and catfish
Combine and taste, adjust seasoning if necessary and leave to cook for another 10 minutes
Add the washed vegetables, mix thoroughly
Cook on low heat for 5 minutes and then switch off the heat and it’s ready!
DIRECTIONS FOR POUNDED YAM
The only two ingredients needed for pounded yam is Yam and water
Peel the yam and cut it into small cubes.
Rinse about once or twice till you get clear water.
Boil until the Yam becomes tender
Pound in a mortar or blend in a food processor into a dough-like consistency until it’s completely smooth with no yam chunks left. Your Pounded yam is ready.
Note that in the course of pounding or blending, you will need to add a little water to achieve a dough like consistency.
Efo Riro is commonly eaten with pounded yam but can also be served with any swallow of your choice, white rice, boiled yam or boiled plantain.
