- Preparation time
- 30 mins
- Cooking time
- 20 mins
- Difficulty
- Moderate
- Serves
- 10 people
- Meal course
- Dinner
- Posted by
- Posted on
- April 30, 2023
- 3 Large
- Spinach bunches
- 4 Large
- big size bell peppers (Tatashe)
- 4 Small
- scotch bonnet (Rodo)
- 1 Cup
- Palm oil
- 1 Bowl
- Dried stockfish (Panla), Kpomo
- 3 Tablespoon
- Locust beans (iru)
- 2 Tablespoon
- Ground crayfish
Efo Riro needs no introduction as it’s one of the most popular vegetable soups in Nigeria and an absolute favourite of the Yorubas. It’s quite an easy dish to prepare, as long as you follow the major instructions and requirements.
- 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. 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 till fragrant.Then add the locust beans, fry to release the flavour for another minute…
- Now add the blended pepper and two Knorr cubes, let that fry for 15-20 minutes thereabouts or until the pepper dries out and the size reduces by almost half. the consistency should be thick as pictured below….
- 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. Just one cup should do.
- Let it boil for 2-3 minutes to combine, then add the pomo, crayfish and stockfish. Combine and taste, adjust seasoning if required. Leave to cook for a further 10 minutes.
- Now add the washed vegetables, combine thoroughly…
- Switch off the heat at this time, leave to simmer for a further 5 minutes with the residual heat and it’s ready.
- Serve with any “swallow” of your choice. Efo Riro is also prefect with white rice, boiled yam and plantain.
No comments yet, be the first to leave one!