EFO – RIRO SOUP

EFO – RIRO SOUP


Efo riro (Yoruba: ẹ̀fọ́ riro) is a vegetable soup and a native soup of the Yoruba people of western Nigeria. The two vegetables most commonly used to prepare the soup are Celosia argentea (ṣọkọ̀ yòkòtò) and Amaranthus hybridus (ẹ̀fọ́ tẹ̀tẹ̀).
What is efo riro soup made of?

STEWED SPINACH
EFO RIRO – STEWED SPINACH

So basically, Efo riro simply means ”stirred leafy vegetable”. However, we just don't stir this by itself, we stir it in a rich pepper sauce which is loaded with Meat, Crayfish, Dry Fish, and other Meat or Fish of Choice.

What is the real name for EFO?
Efo Shoko (sometimes called Lagos Spinach or Nigerian Spinach) is a type of Celosia eaten in soups, stews, and side dishes in parts of Nigeria, Benin, Congo, and Cameroon, as well as in Indonesia and India.

Why is my efo riro watery?

If you're using Spinach; which is very common, ensure you get rid of practically all the water in it before adding, failure to do this will produce limp and soggy Efo Riro. Also, try to use as much assorted meats as you possibly can, the more the variety, the better.

Efo Tete (African Spinach): English Name: African Spinach, Callaloo Local Name: Efo Tete (Yoruba) Botanically: Amaranthus hybridus, Family Amaranthaceae. This vegetable is a perennial herb. As expected, it is in great abundance during the rainy season.
What is the healthiest Nigerian soup?
Edikang Ikong soup is recognized as one of the healthiest Nigerian soups because of its rich nutritional contents some of which include; Protein, Vitamin B1, B2 and E, Fiber, Folic acid, Carbohydrate, Calcium, Iron, Phosphor, Selenium, Potassium.

What is RIRO in Yoruba?
Efo riro (Yoruba: ẹ̀fọ́ riro) is a vegetable soup and a native soup of the Yoruba people of western Nigeria. The two vegetables most commonly used to prepare the soup are Celosia argentea (ṣọkọ̀ yòkòtò) and Amaranthus hybridus (ẹ̀fọ́ tẹ̀tẹ̀).


INGREDIENTS:


1.5 lb spinach leaves


Fresh peppers (any amount of time of your choice)


2 scotch bonnet and 1 very small onion


1/4 cup palm oil


2 Tbsp crayfish blended


2 Tablespoon locust bean


1/2 cup stock fish about 2 handfuls of shredded


1 Prawn about a handful, (dried)


1 Onion medium size- diced


1 bouillon cube (or 2 bouillon cubes)


Beef meat


Assorted meat


Smoked fish


Promo



Cooking Directions:


-Cook your meat with your preferred seasoning cubes, onions, and salt.

-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stockfish.

-Preheat the palm oil – I like it hot but not bleached.

-Add the diced onion and stir-fry till golden brown.

-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.

-Season with the stock cube, add salt to taste, crayfish, and locust bean. Stir until everything is well blended.

-Add the beef, assorted meat, stockfish, washed kpomo, and dried prawns; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.

-Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

-Serve with your favorite swallow, rice, yam, etc. Enjoy…🤗


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