Efo Riro: A Yoruba Delicacy

How to cook Efo Riro: A Yoruba Delicacy

Efo Riro is a rich vegetable soup that is native to the
Yorubas of Western Nigeria. The vegetables that can be
used to cook this soup are Efo Shoko or Efo Tete (Green
Amaranth). If these are not readily available where you
live, leafy or frozen spinach is a very good substitute.

Nigerian Efo Riro Recipe

If you cannot find the ingredients to cook Edikang Ikong
soup where you live, Efo Riro is is a Yoruba version of
Efik/Ibibio's Edikang Ikong.

Ingredients for Efo Riro

Assorted meat and fish. use a combination of the
following:
:-) Beef
:-) Shaki (cow tripe)
:-) Smoked fish
:-) Dry fish
:-) Stock fish
:-) 20 cl palm oil
:-) 500g Efo Shoko
:-) 5 tatashe peppers
:-) 2 tablespoons ground crayfish
:-) 2 red onions
:-) 2 small stock cubes
:-) 2 tablespoons locust beans (iru)
Salt & Habanero / Scotch Bonnet peppers (to taste)

The following are the two vegetables that can be used
in cooking Efo Riro.

The first one and the first choice is
Efo Shoko, the second is Efo Tete (Green Amaranth).
Both are available in Nigerian markets.
Other meats you can add to Efo Riro:

The more the variety of meats and fish you can add to
Efo Riro, the better so feel free to add: snails and other
offals, ponmo (cow skin) etc.

Before you cook Efo Riro

1. If you are using the hard stock fish, soak it for a few
hours. Soak the dry fish till soft and debone.
2. Cut the leafy vegetables
3. Deseed the tatashe and grind till coarse.
4. Prepare other ingredients: pound/blitz the pepper,
dice the onions and grind the crayfish.

Cooking Directions

1. Start cooking the shaki first with as little water as
possible as it is the toughest meat in the bunch.
This soup should have as little water
as possible so add small amounts of water at a time
and top it up as you cook.

2. When the shaki starts to curl, add the dry fish and
stockfish.
3. When the shaki is almost done, add beef, stock
cubes and some of the onions and cook till all the
meat and fish are well done. Set these aside.

4. In another pot, pour the palm oil and heat it up.
Once hot, add the remaining onions.

5. Fry the tatashe peppers till there's no more water in
it. This should take about 15 minutes.
6. Add the locust beans, crayfish, and stir very well.

7. Add the cooked meat and fish, stir very well.

8. Add the vgetables, stir very well, cover and once it
heats up again, add salt to taste and take the pot off
the stove.

Serve Efo Riro with Semolina , Amala, Pounded Yam ,
Eba or any other fufu meal. It also goes well with boiled
white rice.