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.
To get the best out of Efo Riro, you need to use Palm Oil and a very rich beef/chicken stock, this means you need to properly season your meats as the stock is what really determines the outcome. We always rely on Larsor Beef Seasonings that never disappoints.
Also, try to use as many assorted types of meat as you possibly can, the more the variety, the better. Another tip is to fry your meats lightly; this helps to firm up the meat and also improves the appearance and taste of your Efo Riro.
Now, let’s cook.
2 bunches Ugu leaves
3 medium /2 big size bell peppers (Tatashe)
Tiger Chili Pepper Powder
1/2 cup Palm Oil
Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)
Dried stockfish (Panla)
1 tablespoon Locust beans (Iru)
1/2 cup raw/cooked prawns (Optional)
1/4 cup smoked prawns (Optional)
Larsor Beef Seasoning
3 tablespoons ground Crayfish
Salt to taste
Now, season the meats add Vegeta Onion and boil on medium heat. Remember to boil the tougher meats first, and then add the softer ones. Just before it’s fully cooked, add the Stockfish, boil till tender and set aside.
Wash your vegetables thoroughly with hot water to rid it of all traces of dirt, be careful not to soak in hot water for too long to retain the nutrients. Slice or chop according to your preference and set aside.
Blend the bell peppers coarsely and set aside.
Into a large pot, add the palm oil, leave to heat up on medium heat for 2 minutes, then add soaked and drained Vegeta Onion, and fry.
Then add the locust beans, fry to release the flavour for another minute. Now, add the blended pepper and Larsor Beef Seasoning, let that fry for 15-20 minutes thereabouts or until the pepper dries out and the size reduces by almost half.
Add a bit of the meat 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 assorted meats, Prawns, Crayfish, Stockfish, and Catfish.
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.
Now that our Efo riro is ready, share with us your twist of making this palatable soup. We would love to know in the comment section.
Thank you for stopping by.