Efo Riro Recipe – www.Eats.ng

Efo Riro is a popular Nigerian vegetable soup, particularly among the Yoruba people. It’s known for its rich and savory flavors. Here’s a basic recipe for Efo Riro:

Ingredients:

For the Soup:

• 2 cups of finely chopped efo
• 1/2 cup of palm oil (red palm oil)
• 1 medium onion, finely chopped
• 2-3 red bell peppers (tatashe), blended into a smooth paste
• 2-3 Scotch bonnet peppers (atarodo), blended into a smooth paste (adjust for spice level)
• 2-3 tablespoons of ground crayfish (dried shrimp)
• 2-3 tablespoons of ground egusi (melon seeds) or ground peanuts (optional)
• 2-3 tablespoons of locust beans (iru) or ogiri (optional, for flavor)
• 2-3 cloves of garlic, minced
• 2-3 stock cubes or bouillon cubes
• Salt to taste
• Water (as needed)

For the Meat and Protein:

• 1 pound of assorted meats (beef, goat meat, shaki, etc.), cut into bite-sized pieces
• 1/2 cup of smoked or dried fish (optional)
• 1/2 cup of cooked and deboned shrimp or prawns (optional)
• 2-3 tablespoons of ground crayfish
• Salt and pepper to taste

Instructions:

1. Start by preparing the assorted meats (if using) by boiling them until they are tender. Drain and set them aside.
2. In a separate pot, cook the smoked or dried fish if using. Once cooked, remove any bones and set the fish aside.
3. Heat the palm oil in a large pot or saucepan over medium heat until it becomes clear (it will no longer be red). Be careful not to overheat it as palm oil can easily burn.
4. Add the chopped onions to the hot palm oil and sauté until they become translucent.
5. Add the blended red bell peppers and Scotch bonnet peppers (tatashe and atarodo) to the pot. Cook and stir for about 10-15 minutes until the pepper mixture has reduced and the oil begins to separate.
6. Reduce the heat to low, and add the minced garlic, ground crayfish, ground egusi (if using), locust beans or ogiri (if using), stock cubes, and salt. Stir well to combine and cook for a few more minutes.
7. Add the cooked assorted meats, smoked or dried fish, and cooked shrimp (if using) to the pot. Stir to coat them in the pepper mixture.
8. Gradually add the chopped efo to the pot, stirring as you go. The efo will wilt and reduce in volume as they cook.
9. If the soup is too thick, you can add a bit of water to reach your desired consistency. Simmer for an additional 5-10 minutes until the vegetables are tender.
10. Taste and adjust the seasoning with more salt or pepper if needed.
11. Serve your Efo Riro hot with your choice of pounded yam, eba, amala, or rice.