Efo Riro is a leafy soup that is very rich in minerals and vitamins, making it a suitable option for invalids and the aged. It is a recipe that puts a slight Yoruba spin on the popular Edikaikong soup loved by the Efik people.
Serves – 4 people
Efo Shoko / Spinach leaves
Assorted meat (Tripe, Cow skin (Ponmo), Beef)
Assorted fish (Stock fish, Smoked fish)
5 fresh Tomatoes or 2 Bell peppers (Tatashe)
5 Scotch Bonnets peppers (Atarodo)
Iru / Ogiri (fermented Locust beans) (optional)
2 medium sized Onions
Salt to taste
Before cooking Efo Riro Soup: Wash the vegetables and cut into tiny bits. Wash the assorted meat and fish. De-bone the smoked fish, and set all aside. Blend the peppers and tomatoes, and set aside.
Cook the assorted meat and fish with onions, seasoning cubes and salt to taste. Remember to cook the tougher meat first.
Cook until the liquid in the pot is well absorbed and the meat and stock fish are tender.
In a dry pot, heat up palm oil to bleach a little, add the ground tomatoes & peppers and fry until the mixture loses its sour taste.
Now add the cooked meat & fish, Iru / Ogiri, Crayfish and seasoning cubes. Mix thoroughly, cover and leave to boil for 15 minutes.
After 15 minutes, add the vegetables and salt to taste. Mix well and leave to simmer for 5 minutes and your delicious Efo Riro soup is ready.
Serve with Pounded yam, Eba, Amala, Semovita, Plantain, Rice etc.
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