RECIPE : EFO RIRO

EFO RIRO

* 2kg Shoko/ Spinach leaves (ugu)

* 250 gr Assorted Meat (tripe,cow skin(ponmo), beef,)

* 250 gr Assorted Fish (stockfish, smoked fish)

* 3 Fresh Tomatoes or 2 Bellpeppers(tatashe)

* 2 Scotch Bonnets Peppers(atarodo)

* 1 teaspoon Iru (fermented locust beans ) (optional)

* 1 Cooking-spoonful Palm oil

* 1 tablespoonful Groundcrayfish

* 2 stock cubes

* Salt to taste

Cooking Method

** Before cooking Efo RiroSoup, pick and wash the vegetables;shred/cut into tiny bits. To get less liquid in the soup,you can blanch the vegetables and set side.

**Wash the assorted meat and fish. De-bone the smoked fish,and set all aside.

** Blend the peppers and tomatoes, and set aside, Now to cook the soup...

* Season and cook the assorted meat and  fish with a little salt, one stock cube and other seasoning of choice. Remember to cook the tougher meat first. Cook until the liquid in the pot is dried and the meat and stock fish are tender .

* In another dry pot, heat up the palm oil, until it begins to smoke a little. Add the ground tomatoes & peppers and fry until the mixture looses its sour taste, this takes about 15- 20minutes.

* Now add the cooked meat & fish. Add ground iru, ground crayfish and stock cube. Mix thoroughly and then cover and leave to boil for 10 minutes.

* After  10 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.

Efo Riro is one of my favorite Yoruba soups. So get your taste bud rolling with this savory and rich soup

can be served with pounded-yam (iyan) ,eba(garri), wheat ,semovita,semolina, rice, fufu amala etc....

                        ………………………………………….Enjoy