Efo Riro

 

 

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A while ago, I was wondering about making Efo riro, but I did not want it to taste or be generally the same. As a cook, I always aim to stand out, so I am my own best and worst critic. And when it comes to the pictures; “Oh my!” I obsess over pictures. I think  I truly put too much pressure on myself. I do not think I nailed the picture with this post, but the recipe worked, so I was okay with it 🙂

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Anyway, back to the food. I made this pot of soup a little different from my regular pot of Efo riro and it took me only one pot to know it was amazing. I ate it with rice, some wheat hot balls and I also ate it by itself. One secret  to Efo riro is keeping it drip free and it is quite easy. I preserved all the flavors in the soup by doing little things. The type of peppers I used and the method with which I cooked my meat  helped to add lots of flavors to the meat. I also used Iru; which I am not so crazy about, but it went with the peppers greatly 🙂 My ajebutters and I licked our fingers with smiles. It was so delicious. This is one recipe you would love to try. It is quick and easy and trust me, you would love it as a staple in your home. If your kids do not like soup, please try this one and leave us some feedback. Mean while, here is another recipe for Efo riro  you may want to try 🙂

I have to say that I did add a lot of Spinach to my Efo riro hence the rich green color. If you want yours a little stewey; then reduce the amount of vegetables added 🙂

I also have a recipe for efo riro with Uziza which I absolutely love. I may share it once I am done posting what I have in my drafts 🙂

without further ado

 

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5.0 from 1 reviews
Efo RIro
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1½lb of meat
  • 1lb shrimp
  • 3-4 roasted bell peppers or chipotle peppers(over ripe red bell peppers will also work)
  • 2 plum roasted or over ripe tomatoes(optional)
  • 4 roasted habanero peppers or ata rodo (according to heat preference)
  • 1 tbsp. dry pepper
  • 100ml palm oil
  • 1½ bulbs of onion(divided)
  • 1tbsp iru
  • bouillon cubes
  • 4 tbsps.crayfish
  • 1 dry fish. soaked and washed with warm water
  • Efo leaves, kale or spinach (about 4-6 cups)
  • Salt to taste
Instructions
preparation
  1. Wash and put meats in a cooking pot along with half of the onion, bouillon, dry pepper and salt. Let the meat cook in it's own juices. This enables the meat to be flavorful. When the juices are about dry, you may add another cup of water and check for seasoning. Once meat is done, drain and grill or set aside
  2. Blend the peppers, onion and tomatoes; then pour through a fine mesh sieve to remove any excess water. You may boil the mix to remove the excess liquid
Method
  1. heat the palm oil in a cooking pot, pour in the sliced onion and sauté until almost translucent. Pour in the crayfish and iru and fry for a few seconds; then add the tomato and pepper mix. Fry until the mix is dark and the oil has floated to the top.
  2. Add the meats, dry fish and ¼ cup of the meat stock left. Cook the sauce until thick; then stir in the spinach and shrimp. If using frozen spinach, defrost and squeeze out all the water before adding it to the soup. Check for seasonings and add a bouillon or salt as needed. Cook for about 5 minutes uncovered and serve
Notes
If you wish, you may sprinkle some table spoons of grinded egusi (melon seeds) into the soup
I have to say that I did add a lot of Spinach to my Efo riro hence the rich green color. If you want yours a little stewey; then reduce the amount of vegetables added 🙂

 

 

2 comments

  1. Shaunna says:

    I just made this and it was super simple! And pretty good for my first try. I didn’t have dry fish, but this American did have palm oil! I never had it with shrimp which I did add, and I also added blended okra. Thank you!

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