Pounded yam served with efo riro, assorted shaki and meat.

Pounded yam served with efo riro, assorted shaki, and meat is a classic Nigerian dish that is both delicious and filling. In this blog post, we’ll explore the ingredients and preparation of this beloved dish.

To prepare this dish, start by making the pounded yam. Pounded yam is a starchy Nigerian dish that is made from boiled yam that is pounded until it becomes a smooth, dough-like consistency. To make it, start by peeling and boiling yam until it is soft. Then, pound the yam using a mortar and pestle until it becomes smooth and stretchy.

While the yam is boiling and being pounded, prepare the efo riro. Efo riro is a popular Nigerian soup made with a variety of vegetables, including spinach, tomatoes, and peppers, and a combination of meats, such as shaki, beef, and goat meat. To prepare the soup, start by heating oil in a pot over medium heat. Add onions, peppers, and garlic and sauté until they are softened. Then, add the meats and seasonings and cook until the meats are browned. Add the vegetables and simmer until the soup is thick and fragrant.

For the shaki, start by washing it thoroughly and boiling it until it is tender. Then, sauté onions, peppers, and garlic in oil until they are softened. Add fresh tomatoes, tomato paste, and the spices and seasonings, and simmer until the sauce is thick and fragrant. Add the cooked shaki to the pot and stir until it is well coated with the sauce.

To serve, plate a generous portion of pounded yam, along with a ladle of efo riro on top. Add a few pieces of shaki and meat on top of the soup and garnish with fresh herbs or sliced peppers for added flavor and color.

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