Efo Riro is absolute favourite of the Yorubas which is made with scotch bonnet , red bell pepper and especially iru. It is quite an easy dish to prepare, as long as u follow the basic steps required.
Most of you would not want to try out this recipe because it’s a Yoruba dish and you think it won’t come out good but that’s not true because as for me I am an Igbo lady who loves to eat Efo Riro soup. All u need to do is try and thank me later
An important part of making Efo Riro is that using tomatoes is practically unacceptable.
INGREDIENTS
• 1 medium Panla(Okporoko)
• 4 Smoked Fish
• Assorted meats of your choice ( Kpomo, Shaki, Smoked turkey, cow leg or beef )
• 6 red Ata rodo
• 3 Red Tatashey
• 4 Shombo(Chili red pepper)
• 3 onion (slide two and leave 1 to blend with the pepper puree)
• palm oil
• know cubes
• 3 full tablespoon iru(locust beans)
• Salt
• Crayfish
• Absolute any leafy green of ur choice (ugu leaves Shoko yokoto leaves, ugu or Efo tete( green) _well chopped
PROCEDURE
Firstly bring a pot ,add ur seasoned beef with sliced onion and allow to boil on a medium heat, don’t forget to boil the strong meat first after which you will then add the soft ones. When it is almost fully cooked, add your washed Panla( stock fish) and cover to boil till its tender then set aside.
After cutting your vegetables then you wash thoroughly with hot water to avoid any traces of dirt. Remember to be careful not to over sock it for a long time so as to retain the nutrients.
Blend your Ata rodo and Tatashey with onion coarsely and set aside.
Place your large pan on a medium heat add palm oil and allow to heat for about 2-3 minutes. once that is done add onion, iru and fry till constant. Add your blended pepper paste with 2 cube of knorr, salt, allow to fry for about 20- 25 minutes until the water in the blended pepper dries up making it to reduce by half.
The consistency should be thick, add a bit of your meat stock but if you don’t have then you can make use of water but be careful not to add too much, cover to boil for 3 minutes, add your meat, Kpomo, Panla, smoked fish and crayfish stir together and check if its still needs any seasoning, leave to cook for 15 minutes.
When that is done add your freshly chopped vegetables and combine thoroughly. Switch of your gas and allow to simmer for about 6 minutes And you have your mind blowing Efo Riro.
It can be served with any “swallow” of your choice like, pounded yam, Amala, garri, fufu or better still it can be served with white rice , plantain and yam.
