Efo RirO
is a rich vegetable soup that is native to the Western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves. If these are not readily available where you live, frozen spinach is a very good substitute.
is a rich vegetable soup that is native to the Western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves. If these are not readily available where you live, frozen spinach is a very good substitute.
If you cannot find the ingredients to cook Edikang Ikong soup where you live, Efo Riro is a very good
substitute.
o Shaki (cow tripe)
o Stock fish
·
Palm Oil:
20 cl
·
Crayfish:
a handful
·
Onions: 1
medium bulb
·
3 big
stock cubes (spinach needs more seasoning)
Other
meats you can add to Efo Riro:
The more the variety of meats and fish you can
add to Efo Riro, the better so feel free to add: snails and other offal’s,
kanda etc.
If you want the authentic Efo Riro, some cooks
add tomato, but I don’t, if you love it then you can add it. fufu recipes
Before
you cook Efo Riro
1.
Soak the
stockfish in warm water or hot till it is tender, The length of time depends on
how hard the stock fish is. Mine soaks in less than 1 hour. When soft, clean
the fish remove the bones and separate them into small pieces.
2.
Cut the
frozen spinach and wring out the excess water when fully defrosted.
3.
Prepare
other ingredients: pound/blitz the pepper, cut the onions and grind the
crayfish.
Cooking
Directions
1.
Start
cooking the shaki first with as little water as possible (see video below) as it is the toughest meat in the bunch. This
soup should have as little water as possible so add small amounts of water at a
time and top it up as you cook.
2.
When the
shaki starts to curl, add the stockfish.
3.
When the
shaki is almost done, add beef, stock cubes and onions and cook till all the
meat and fish are well done.
4.
Top up
the water to about half the contents of the pot. Add the crayfish, smoked fish,
pepper and palm oil.
5.
Cover the
pot and cook at high heat till the oil has changed from red to yellow.
6.
Add the
spinach or any other soft vegetable: pumpkin, water leaves etc.
7.
Cover and
cook still it gets a good boil, taking care not to overcook the vegetables. Add
salt to taste and leave to simmer for 2 more minutes.
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