How To Prepare Efo Riro - Popular Yoruba Cuisine

How To Prepare Efo Riro – Popular Yoruba Cuisine

Efo Riro is a very popular Yoruba soup in Nigeria, and a favorite Nigerian cuisine for most people who have tasted it and know its health benefits. The name ‘efo’ means vegetables, hence it is a Yoruba rich vegetable soup/stew.

Believe me when I tell you that this happens to be one of the most delicious Yoruba soups out there, and today you’ll know how to prepare Efo Riro for yourself and family.

Efo Riro is a little bit similar to the popular edikaikong soup, the difference is the use of tatashe (Bell Pepper), spinach and few other Yoruba local ingredients, although some people choose to use tomatoes for personal reason but I think tatashe does a perfect job.

Here are the ingredients for making Efo Riro which would take a little over 30 mins for preparing the ingredients, the actual cooking takes about 60 minutes. As usual, the ingredients below can serve just about 5-6 people, you can increase or decrease depending on your audience.

Ingredients To Prepare Efo Riro

Sliced Spinach leaves (7-10 cups)
7-10 pieces stock fish ear
Assorted meat (1KG)
1 cup of sliced Tatashe
Quarter cup of sliced pepper
Half cup of sliced onions
Half Cup of Ground Crayfish
2-3 spoons of Iru (locust beans)
Smoked fish (2-3 medium)
Palm oil (200ml)
3 Knorr cubes

Here are some of the ingredients for making efo riro, top left is smoked fish, followed by sliced onion at top middle, then 3 spoons of iru in a plate. Below is sliced spinach and pepper/tashe at left and right respectively.

Preparing Efo Riro

Use either tatashe or shobo, about 5-10, slice alongside the fresh red pepper and transfer in a bowl, this improves the look of the soup at the end of the day. Wash meat thoroughly with lots of water and salt to remove sand then be sure to also wash the smoked fish if you are making efo riro soup with fish.

How To Cook Efo Riro

If you follow the steps outlined below cautiously you will end up with a very delicious pot of obe efo riro, {obe} is the yoruba name for soup in case you are wondering.

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Step 1: Place the washed meat in a pot, add a little of water, season with salt, sliced onions, 2 knorr cubes and allow to boil for 10-15 minutes, add 1-2 cups of water and cook till tender and the water is almost dried.

Add the smoked fish, stock fish, add a cup of water and cook for another 10-15 minutes depending on the hardness of your stock fish, you need to know that people like them better when they are very soft. The water should be almost dried, don’t allow to burn.

Step 2: Remove the pot from heat, place another pot on heat and pour in some palm oil, 200ml. Allow to heat before adding the sliced onions, pepper/tatashe, stir and allow to fry for another ten minutes while stirring occasionally to avoid burning.

Step 3: Add the cooked meat/stock fish/smoked fish, stir and allow to simmer for 5 minutes, add the crayfish, iru, stir and allow another 3 minutes. Add a cube of maggi, salt to taste, stir and add the spinach leaves. Stir all together and allow to simmer for another 3-5 minutes and you just mad a delicious pot of efo riro

Step 4: This is how to make efo riro soup in Nigeria, please serve with Eba, Pounded yam, rice, beans, Semolina, Amala or any other similar Nigerian Food of choice, I like this soup and fufu the way it appears above.

That’s it on today’s pick of ‘how to prepare Efo Riro’, check back later for other recipes from our ‘delicious cookbook’. You can also go ahead and read up other articles about African foods. This soup is just one of them.