Efo RIro
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  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
  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
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 :)
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/07/efo-riro-2/