Efo Riro is a leafy soup that originates from the Western part of Nigeria made majorly with Scotch bonnets and Bell pepper.
Ingredients for a family of (3):
. 3 bunches of "Soko" leaf, (spinach can also be used alternatively)
.7 medium or 3 big size bell peppers (Tatashe)
Note: Vegetables require lots of pepper and oil
.13 scotch bonnet (Rodo)
.1 cup of Palm Oil
(All may not be used)
.2 big size red onions
. Variety of meats (Shaki, Kpomo, cow leg, beef are ideal)
.Dried stockfish (Panla)
.Smoked cat fish
.1 and half tablespoon of Locust beans (Iru)
.Half cup of cooked prawns
Note: The Varieties of meat and fish are optional they can be adjusted to fit health issues
. 3 highly tasty cubes of your choice like Knorr Chicken
.Half cup of pounded Crayfish for aroma and taste
.Salt to taste
Directions:
Before you start cooking ensure all your ingredients are washed and ready for use by washing, seasoning and adding sliced onions to the meat, then boil on medium heat, the tough meats can be boiled for some minutes before adding the soft ones, Just before it’s fully cooked, add the Stockfish, boil till tender and set aside.
Secondly, Chop vegetables according to your preference then wash your vegetables thoroughly with hot water to rid it of all traces of dirt, be careful not to soak it in hot water for too long and make sure it is properly drained to avoid sogginess.
Main Procedures:
.Add oil into pot and allow to bleach for 2 minutes then add the sliced onions, fry till it produces fragrance
. Add the coarsely blended scotch bonnet and Bell pepper together to the bleached oil
.Then add the locust beans, fry until it releases flavour for another (3)minute
.Add the cubes for taste and fry for 15 minutes until the pepper dries out (The pepper paste should be thick)
.Add a bit of the meat stock intermittently as you fry, if you haven’t got stock, just add water, be careful not to add too much. One cup should do
.Let it boil for (3) minutes to combine the ingredients together then add the assorted meats, prawns, crayfish, stockfish and catfish.
. Stir and taste, adjust seasoning if required. Leave to cook for more (10)minutes
.Now add the washed vegetables and stir thoroughly.
.Switch off the heat at this time, leave to simmer for (5) minutes with the residual heat and it’s ready.
Note: The leaf should not be place on heat for too long to avoid loosing it's nutrients. This soup can also be prepared with low cholesterol vegetable oil to handle health issues and allergies.
Efo Riro can be Served with any “swallow” of your choice. It can also be served with white rice, boiled yam and plantain.Efo Riro is a good source of fibre and Calcium😋😋!! Bon Appetit
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