Efo- riro (vegetable soup) is a soup dear to the hearts of the south-western people of Nigeria. I mean, we Yoruba people. It is our trademark soup. You can take anything away from us but you can’t take efo-riro from us. Yes, It is our classic soup.
I’ve heard people say that we Yorubas don’t have variety of soups and that all we have is Okro and Egusi Soup. This isn’t completely true because the Yoruba tribe can boast of varieties of soups. Even if it were true, we’d still boast in the glory of our efo-riro.
Meanwhile, efo-riro is a soup that is loved by all, even non-Nigerians. Nigerian parties/events are never complete without efo-riro.
I’ve had white folks and some Africans approach me to ask questions about the recipe whenever they have the opportunity to be served this delicious soup. Just the same way they ask questions about our Nigerian Meat pie.
Over the years, I have been experimenting my recipes using different methods until I discovered the one I now stick to and I’ll be sharing it with you. I love this recipe because it transforms a leafy green into something extremely enjoyable. It’s easy and quick, suitable for lunch and dinner with any side dish of your choice.
It has some ingredients that are indispensable to achieving the perfect result. They are:
smoked fish or dry fish
saki (cow stomach).
Look no further for the Best Efo-Riro Recipe Ever! You have it here:
Efo- Riro Recipe
- Cooking pot
- 1/2 cup Palm oil
- 4 Red ball pepper
- 2 Onions
- 2 Scotch Bonnet( Atarodo)
- 3 tbsp dry crayfish
- 2 tbsp Grounded crayfish
- 2 tbsp Locust Beans (Iru)
- 7-8 pieces Saki (Cow Stomach)
- 7-8 pieces Ponmo (Cow Skin)
- 7-8 pieces of any meat of your Choice
- Smoked Mackerel, Panla or dry fish
- 500 gram Spinach or any leafy green
For easy and fast cooking, I always recommend to prep. all the ingredients before the real cooking starts.
- Season the meat with some garlic, ginger, onions, curry, thyme, seasoning cubes and salt. You may also want to use stock fish or dry fish. Soak them in warm water some hours before and wash.
- Wash and slice the spinach. You can use efo ‘tete’ (Amaranthus Hybridus) or ‘shoko’, but if they are not available where you live, use fresh or frozen spinach.
- Boil some water and add to the spinach. Remove the water after about 2 minutes and drain any excess water.
- Blend the red ball pepper (tatase), scotch bonnet (atarodo), onions, 1/2tbsp locust beans(iru) and dry crayfish coarsely and set all the ingredients aside.
- Let's start cooking!-
- On a medium heat, place a pot and pour the palm oil (do not overheat the oil). Add the 1 tablespoon of locust beans and the chopped onions and allow to saute until they become translucent.
- Add the blended ingredients, stir occasionally to prevent it from burning, and cover to cook for about 5 minutes until the sauce is well thickened without any trace of water.
- Add seasoning cubes, grounded crayfish and salt to taste. Add the meat, ponmo (Cow skin)and the Saki (Cow stomach). Cook until the water is completely dry and also when you notice the oil is flowing on top.
- Add the deboned smoked fish . Lastly, add the spinach, stir and leave to cook for 5 minutes on a low heat.
- Efo Riro is ready, enjoy with any swallow of your choice. Fufu, eba, pounded yam or white rice, potatoes, yam among others.
That’s it guys, please let me know what you feel in the comment section.