Eko served with efo riro, ponmo and fried fish

Eko, also known as Agidi, is a popular Nigerian dish made from cornstarch. It is a staple food in many parts of Nigeria and is often served as a side dish or as a main meal. Efo Riro is a delicious vegetable soup that is made with a variety of leafy greens such as spinach, kale, or amaranth, along with other ingredients such as onions, pepper, and crayfish. Ponmo, which is cow skin, is a popular ingredient in Nigerian cuisine and is typically boiled or fried and used in soups and stews. Fried fish is a common protein source in Nigerian cuisine and is typically seasoned with spices and deep-fried until crispy.


To make Eko, cornstarch is mixed with water to form a smooth paste, which is then cooked over medium heat until it thickens and becomes a solid mass. The solid mass is then cut into small pieces and served with efo riro, ponmo, and fried fish. Efo Riro is typically made by sautéing onions and peppers in oil, then adding the leafy greens and other ingredients and allowing them to simmer until they are cooked through and tender.

Ponmo is typically boiled until it is tender and then sliced into small pieces before being added to the soup. The fried fish is typically seasoned with a combination of spices such as thyme, garlic, and ginger, then deep-fried until crispy and golden brown.

Eko served with efo riro, ponmo, and fried fish is a delicious and satisfying meal that is enjoyed by many Nigerians. It is a great way to incorporate healthy ingredients such as leafy greens and fish into your diet, while also enjoying the rich and complex flavors of Nigerian cuisine.

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