My Mediterranean inspired eforiro

I am too too excited about this recipe because of the inspiration from where it comes. Every one seems to be on the team #fitfam train these days and my vegetarian people around me have always asked for an easy vegan/vegetarian vegetable soup that can be eaten with any side. So, with this inspiration, I decided to whip something up. This soup can be eaten with anything from rice to yam and fufu. I had mine with some sweet plantain fufu inspired by the lovely Abby of Her recipe for the sweet plantain fufu can be found on her website, of which I have provided the link to.

I also liked the use of the coconut oil as it enhanced the flavor of the tomatoes and vegetables greatly. Eating healthy should be fun, but it isn’t fun when you have to douse your food with too many seasonings. I have seen how the Mediterranean’s cook with the use of all fresh ingredients; hence my use of garlic, ginger, and the pink rock salt which gave this soup a burst of flavors with each morsel. I cannot begin to describe how successful the making of this soup went. It was also so quick and easy. In fact, it took me under 30minutes to prepare; which totally works for a person like me who really does not like unnecessary kitchen hassles. A trial will definitely convince you. Now, cook with me! Ps: if the rock salt is not available to you, please season to fit your dietary specifications. For the vegans, you may use a vegetable broth or cube and for the non strict vegetarians ie if you can eat certain sea food etc then you may follow the specification in the recipe   IMG_0160 (2) Vegan portion IMG_0140 (2) Vegetarian portion IMG_0157 (2)

Mediterranean inspired eforiro
Prep time
Cook time
Total time
Recipe type: lunch/dinner
Cuisine: Nigerian fusion
Serves: 5
  • ½ an inch of shaved of chopped ginger
  • 1 cup of oyster mushrooms
  • 1 garlic clove
  • ½ a knorr, or vegetable cube(optional)
  • pink rock salt(use whatever salt available to you)
  • crayfish(optional)
  • 2tbsps of coconut oil or olive oil
  • 1 large bag of kale
  • 1bunch of water leaves or water cress leaves
  • 3plum tomatoes
  • 1 ata-rodo
  • 1red bell pepper
  • one small purple onion
  • 4 large lobster prawns/ regular large prawns with shells on(the shells help with retaining the flavours)
  • 1 small chili pepper(optional...for those who would like their soup a lot more spicy)
  • ¼ cup of chicken or vegetable broth
  1. Slice all your vegetables and blend your chili pepper(if using any), ata-rodo and bell pepper and set aside
  2. Heat the coconut oil in a small soup pot. Toss in your onion, garlic,and ginger. Sauté until fragrant; then according to your food preference or specifications, add some crayfish and gently stir. Stir in your blended peppers and let it cook until it is reduced
  3. Add in your fresh sliced tomatoes and stir really well while adding your chicken/vegetable broth. Slightly cover and let the tomatoes cook in the broth until it's acidity is reduced. Throw in the mushrooms and let it cook in the now cooked tomatoes for a minute. Add the kale and water leaves at the same time, reduce heat and gently fold into the tomato mix; then add the prawns if your dietary specifications allows it
  4. season with salt and whatever seasonings fit your dietary specifications. I used the pink rock salt and with the use of the broth I did not need any seasoning cubes. let it cook uncovered on low heat for about 2-5 minutes (do not cook the vegetables for too long as you want it to retain it's crunch and it's nutritional value. This process also keeps the prawns from over cooking)



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