- Judith Akatugba
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There is no need to introduce Efo Riro; it is a Yoruba favorite and one of the most well-liked vegetable soups in Nigeria. As long as you adhere to the main guidelines and needs, preparing this dish is rather simple.
One important guideline is that adding tomatoes in Efo Riro is strictly forbidden! Bell peppers and Scotch bonnets are all you need. No way, no tomatoes!
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Additionally, you must utilize palm oil in order to get the most out of Efo Riro. Though some people use it, I haven’t yet had anything cooked using vegetable oil that truly impressed me.I’ll go with palm oil every time! Use your favorite cooking oil if you have health issues or allergies that prevent you from using palm oil.
Too much spice is not necessary for Efo Riro; curry, thyme, and white pepper are not needed. All it needs to flourish is an extremely rich beef or chicken stock, therefore you must season your meats correctly because the stock is ultimately what makes the difference. I rarely season it while it’s cooking; instead, I rely mostly on the stock and my dependable Knorr Chicken Cubes.
If you use spinach, which is a frequent ingredient, make sure to squeeze out almost all of the water before adding. If you don’t, your efo rido will be mushy and soggy.
Additionally, make every effort to use a range of meats—the more the better. Another piece of advice is to lightly fry your meats; this will firm them up and enhance the flavor and appearance of your efo ribo.
Let’s get cooking now.
Ingredients:
2 bunches Ugwu leaves ( you can also use Spinach or Soko)
3 medium /2 big size bell peppers (Tatashe)
11/2scotch bonnet (Rodo)
1/2 cup Palm Oil
11/2 medium size red onions
Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)
Dried stockfish (Panla)
Smoked cat fish
1 tablespoon Locust beans (Iru)
1/2 cup raw/cooked prawns (Optional)
1/4 cup smoked prawns (Optional)
2 Knorr chicken cubes or any bullion cubes of your choosing.
3 tablespoons ground Crayfish
Salt to taste
Cooking Instructions
Step 1
Preheat the Palm oil – I like it hot but not bleached. Add the diced Onion and stir-fry till golden brown, then add your locust bean
Efo Riro recipe step 1 photo
Step 2
Add the blended peppers and fry until the Sauce thickens up.
Season with the Knorr chicken cubes or any bullion cubes, add Salt to taste, Crayfish. Stir until everything is well blended.
Step 3
Add the Dry fish and dried Prawns, stir then add cooked beef and Assorted meats, cover it up and allow it simmer for about 3 to 5 minutes.
Step 4
Finally, add the efo leaf and mix thoroughly. Leave to cook uncovered for about 2 to 4 minutes. Adjust the seasoning if necessary.
Step 5
Serve with your favorite swallow like be, Amala, Fufu or Rice, Yam
