Recipe: At Home Efo riro (vegetable soup)

Recipe: At Home Efo riro (vegetable soup) Delicious, fresh and tasty.

Efo riro (vegetable soup). 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.

If you scroll down a little, you will find a deliciously made plate of efo riro, as served with fufu - it was delicious 😉 Spice up your lunch or dinner with this delectable vegetable soup (efo riro).

So refreshing, easy-to-cook and packed with assorted nutritious vegetables that are highly essential for the well-being of your body.

Give the recipe a try and you will be glad you did.

You can have Efo riro (vegetable soup) using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Efo riro (vegetable soup)

1. You need of Vegetable (I used the vegetable called shokoyokoto).

2. You need 8 of Scotch bonnet pepper.

3. You need 3 of red bell pepper.

4. It’s 2 of medium sized smoked fish.

5. Prepare 2 of medium sized dried fish.

6. You need 2 of cooking spoon of both palm oil and g.nut oil.

7. Prepare 1 kg of goat meat.

8. Prepare of Spices.

9. Prepare 1/2 tsp of black pepper.

10. You need to taste of Salt.

11. It’s 1/2 kg of Ponmo.

12. Prepare 3 tbsp of locust bean powder.

13. You need of Water.

14. You need of Ginger and garlic paste.

15. You need 3 tbsp of crayfish (grinded).

Efo riro (vegetable soup) is also excellent with rice, agidi / eko (corn paste pudding), yam, plantain etc.

It is a very versatile soup just like most Nigerian vegetable soups, like the Nigerian vegetable soup, Edikang ikong, Afang etc, they can be eaten with a variety of other dishes.

Efo Riro is a traditional Vegetable Soup of the Yoruba Tribe in Nigeria.

It is well known for its savory taste and richness.

Efo riro (vegetable soup) instructions

1. Get all ingredients ready, cleaned and handy.

2. ChoppcWash the goat meat, season with spices, garlic and ginger paste, onion and salt, and bring to boil. While cooking, add the Ponmo and dried fish(already cleaned with salt and hot water, deboned)..

3. While the meat is boiling, roughly pound or blend the peppers (scotch bonnet, red bell pepper, black pepper, onion, garlic and ginger)..

4. Chop the vegetable but not thinly sliced, wash and steam lightly with little salt for 2-3minutes.

5. By now the meat is completely cooked, bring down and drain the stock, keep aside..

6. Put clean pot on fire, add the cooking oils, when hot (not bleach), add chopped onions fry until translucent then pour in the blended peppers, allow to fry stirring occasionally to avoid burning. Add the meat/fish stock, boil and add in the meat, fish and ponmo, stir. Allow to cook for 5 minutes, at this point, add in the already deboned smoked fish and crayfish. Taste and adjust if necessary..

7. Add the steamed vegetable and stir gently in order not to make the fish chunks to become mashed. Allow to simmer for 1minute and bring down. Enjoy 😋😋😋.

8. Can be eaten with swallow of choice, rice, boiled yam or potatoes. I did enjoyed mine with correct eba and the leftover with boiled white rice..

It is actually the Yoruba version of the Efik's Edikang Ikong Soup, but with a big twist ☺.

Efo riro as this vegetable soup is natively called in Yoruba literally translates to 'vegetable stir ' (where 'efo' translates to 'vegetable' and 'riro' translates to 'stir') and is indicative of how this soup is traditionally made.

While it is natively called a vegetable soup, the style of preparation has more in common.

Efo Riro is a Yoruba word and it loosely means 'stirred spinach'.

In Nigeria, the vegetables used for Efo Riro are 'Efo Shoko' (Lagos spinach) or 'Efo Tete' (African spinach).