• 15
    min
    Prep Time
  • 22
    min
    Cook Time
  • 37
    min
    Ready in
  • 6
    per
    Yield
  • User Review: no comments
  • User Rating:

Recipe Overview

  • Recipe typeAfricana
  • Difficulty levelMedium
  • CuisinesAfricana, Nigerian Cuisine
  • CoursesBreakfasts, Dinners, Lunches
  • IngredientsAsorted, Beef, Chicken, Vegetables
  • ServingsFor 6 People

Recipe Description

Efo Riro is a rich native vegetable soup of the Yorubas in southern West of Nigeria. This spicy vegetable soup is so delicious and well desired in any part of Nigeria and faraway, the aroma alone is just too delicious to have, it goes with any swallow, but most especially with pounded yam.

Ingredients

  • Assorted meat (beef, cow tripe) 1/2 kg
  • Kpomo (cow hide) as desired
  • Pieces of dried fish as desired
  • Stock fish 1 medium size
  • Efo Tete or efo shoko (spinach) 400g
  • Red bell peppers (tatashe or shombo) 7 pieces
  • Red onion 1 big bulb
  • Ground crayfish 2 table spoons
  • Locust beans (iru) 1 table spoon
  • Palm oil 2 cooking spoons
  • Seasoning cubes 2 cubes
  • Scotch bonnet peppers 4 pieces
  • Salt to taste

Steps

  1. Wash meat and season it with pepper, onions, 1 seasoning cube and salt and place on a medium heat.
  2. Add stockfish to the meat and cook them all at once until they become tender.
  3. While the meat is still on the heat, wash and blend tomatoes, tatashe and pepper into a chunky consistency, if you are using both and keep aside.
  4. Add more water to the meat and cook, if the initial water is not enough, once it is almost cooked
  5. Add dried fish and cook too.
  6. Pick the vegetables you want to use for efo riro from the stalks and dress it properly.
  7. Soak the vegetable in warm water for 1 minute and then shred into smaller pieces and set aside.
  8. When the meat is perfectly cooked, place another dried pot on heat,
  9. Add 2 cooking spoons of palm oil to it and leave it bleach for 15 seconds.
  10. Add chopped onions to the oil, stir for 1 minute, once the onions has become translucent, add the blended tomato mix to the oil and fry for 10 minutes, until it turns dry.
  11. Bring the meat broth into the tomato and bring to a boil, add the locust beans (iru), crayfish, the remaining seasoning cube, salt and stir.
  12. Cover the lid to simmer on a low heat 10 for minutes.
  13. Bring the cooked meat into the content and stir very well to combine, then taste for salt and seasoning and adjust if need be.
  14. Add the chopped vegetable and stir the soup very well, leave it to simmer for 1 minute on a low heat.
  15. Put off heat and serve your tasty efo riro with eba, semolina or pounded yam and enjoy.

Nutritions

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