SOUP RECIPES (EFO RIRO SOUP)

 SOUP RECIPES (EFO RIRO SOUP)

Efo Riro is a traditional vegetable soup of the Yoruba Tribe in Nigeria. The vegetables that can be used in cooking this soup are water leaves and pumpkin leaves. If these are not readily available where you live, frozen spinach is a very good substitute. It is well known for its savory taste and richness. It is the Yoruba version of the Efik's Edikang Ikon Soup. Efo Riro is a very good substitute and healthy soup, and is enjoyed in all parts of Nigeria.


Ingredients for Efo Riro

·        Assorted meat and fish

·        Beef, Shaki (cow tripe)

·        Smoked fish     

·        Dry fish and stock fish

·        Red Palm oil

·        Enough green vegetables

·        Frozen Spinach

·        2 tablespoons ground crayfish

·        1 medium onion

·        Stock cubes

·        Fresh tomatoes (optional)

·        Salt and pepper (to taste)

                               

Before you cook Efo Riro

1.     Soak the stockfish and dry fish for a few hours. The length of time depends on how hard the stock fish is. When soft, clean the fish, remove the bones and separate them into small pieces.

2.     Cut the frozen spinach and wring out the excess water when fully defrosted.

3.     Prepare other ingredients: pound/blitz the pepper, cut the onions and grind the crayfish.

Cooking Directions

1.     Start cooking the shaki first with as little water as possible  as it is the toughest meat in the bunch. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.

2.     When the shaki starts to curl, add the dry fish and stockfish.

3.     When the shaki is almost done, add beef, stock cubes and onions and cook till all the meat and fish are well done.

4.     Top up the water to about half the contents of the pot. Add the crayfish, smoked fish, pepper and palm oil.

5.     Cover the pot and cook at high heat till the oil has changed from red to yellow.

6.     Add the spinach or any other soft vegetable: pumpkin, water leaves etc.

7.     Cover and cook till it gets a good boil, taking care not to overcook the vegetables. Add salt to taste and leave to simmer for 2 more minutes.

Serve Efo Riro with Amala, Elubo, Pounded yams, Fufu (akpu), Eba or Tuwo Shinkafa . It also goes pretty well with boiled Rice, plantains or yams.