Efo Riro is a very popular Yoruba
Soup, it is one of my favorite
Soups because of its health benefits. The name ‘efo’ means vegetables, hence it is a Yoruba rich, flavorful, and packed with nutrients vegetable soup. It’s very healthy, and very delicious, and very easy to make.Do you know what interest me the most? We have different kinds of obstacles in it like shaki, meat, smoked prawn, dry fish… the list goes on. It is also so versatile and It can be eaten with all kinds of swallows like Pounded, Amala, Semo, Eba, etc. You can also eat it with rice, boiled yam. I also love it with boiled indomie noodles. Here’s how you can prepare it.
The Ingredients you will be needing to prepare Eforiro soup
- Efo (vegetable) shuko the native one, because the agric gets soft easily. The native one is smaller in size than the agric.
- palm oil
- Iru woro (Locust beans) the unmatched
- smoked titus fish
- dry cat fish
- Scotch bonnet (Ata rodo)
- Bell pepper (Tatase)
- Assorted meats
- Onions
- stock fish
- smoked prawn
- Crayfish powder
- Smoked pomo
- seasoning cube
- salt
The preparation of your ingredients
- wash your shoko leave and cut it tiny or big, depending on how you like it, but most times it’s cut into big sizes. And set aside
- put a clean pot on fire and add water into it
- Once the water is boiled, add enough salt then pour the vegetable into the boiling water, allow it to boil for like 1 minute
- pour the vegetable into a sieve, and pour enough cold water on it until it’s cold and set aside
- The salt you added to the boiling water, it’s allowed’s your vegetable to still remain very green after blanched.
- wash your Assorted meats and pour into a clean pot and set it on fire
- Add seasoning cube to taste
- Add salt to taste
- Add diced onions
- wash your smoked pomo, and cut into the size you want
- once the asserted meats are almost done, then add your smoked pomo and let it boil together Once there ready, set them aside
- wash your smoked titus fish and debone it and set aside
- wash your dry cat fish and debone it and set aside
- wash your stock fish and soke it with hot water and add a little salt and set aside
- dice onions and set aside
- wash your Iru ( Locust beans) make sure you remove all the stones it usually has a lot of stones. And set aside
- Blend your crayfish and set aside
- Blend your rodo pepper taste and onions and set aside
- wash your smoked prawns and set aside. Once you are done with this preparations then you are good to go.
How to Prepare Eforiro Soup
- Get a clean pot on fire and pour your palm oil into it
- Once it hot, add your diced onions and Iru ( Locust beans)
- Allow it to fry a bit
- Pour all the mixed blended pepper
- Allow it to fry very well
- Add the asserted meats and pomo and a little asserted stock
- Add your stock fish and cover it to boil
- Add your dry cat fish
- Add your smoked titus fish
- Add your smoked prawns and stir it very well and allow it to fry very well
- Add seasoning cube to taste
- Add salt to taste
- add your blanched vegetable and stir it very well
- Add your blended crayfish and allow to boil for a minute and Voilà, your soup is ready!! You can serve it with your desired swallow.
If you have any questions about this recipe, please ask me in the comment section below. Thank you very much for your time.
