Mediterranean inspired eforiro
Recipe type: lunch/dinner
Cuisine: Nigerian fusion
Prep time: 
Cook time: 
Total time: 
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)
Recipe by Nigerian Lazy Chef at