Don’t Waste Money Outside On Efo Riro Soup Again, See How To Cook It At Home

Don’t Waste Money Outside On Efo Riro Soup Again, See How To Cook It At Home

Nigerian efo riro [vegetable soup] is a delicious and wonderful meal people like to enjoy. 

Below’s how to cook the wonderful Efo Riro soup from start to finish.

Ingredients

To prepare Efo riro (vegetable soup)

300g beef

100g tripe, (intestines)

100g cow skin, (kpomo, kanda)

230g tatashe

140g scotch bonnet (fresh pepper)

400g shombo

850g shoko leaves, 1 big bunch 

stockfish (optional)

dry fish

1/2 - 1 cup palm oil

1 half cups chopped onions (1 big)

half cup of Iru

1/4 cup ground crayfish

2-3 seasoning cubes

salt

1 half cups water + stock

How to cook 

1. Wash assorted meat well, specifically the entrails.

2. Wash the stock fish. Place both in a pot with little water and boil till nearly tender.

Keep topping up the water, a bit at a time, as it reduces.

3. Soak dry fish in boiling warm water for 2 minutes, rinse properly in cold water.

Add to the boiling meat and cook till tender.

4. The stock should be about 1 to 1 half cups, if not, boil the stock down.

5. Meanwhile, grind tatashe, scotch bonnet and shombo together.

6. Pour right into a clean dry pot and place over medium heat, boil until it is dry.

7. It need to have lost as plenty moisture as possible without burning and there could be holes in it with no water bubbles coming through.

8. Pick shoko, put off stalks and buds.

Chop into large chunks and wash thoroughly.

9. Put shoko in a pot with sufficient water covering it, apply high heat and bring to a boil.

10. Leave to boil for 1 minute, take off the heat, pour into a sieve to drain. This removes a number of the bitterness from the vegetable.

11. Rinse quickly in cold water and squeeze out as much water as you can. Optional

12. Rinse iru in water to remove sand and grit.

To put efo riro (vegetable soup) collectively in a dry pot, put palm oil, and place over medium heat, do now not bleach.

When hot, add onions and fry till it translucent and soft.

13. Add iru and fry for approximately 30 seconds.

Add the boiled down peppers, stir and decrease the warmth to low.

14. Fry until pepper is dry and has a thin coating of oil on top. Stir often to keep away from burning.

15. Add 1/2 of the stock and cook until sauce has reduced.

16. Then add assorted meat, dry fish, stockfish, crayfish, seasoning cubes and 1 cup of stock.

17. Stir and flavor, then add salt.

Simmer until the flavor of all ingredients are well blended together and soup has thickened, approximately 7-8 minutes.

Add shoko, stir and cover.

18. Continue to simmer till shoko has softened about three minutes.

Take off the heat.

Your delicious Efo Riro Soup is ready.

Enjoy with amala, pounded yam or any swallow.

Caution

1. If Spinach is frozen, defrost and make sure you squeeze out much water as positive, so as not to add too much liquid to the soup.

2. The peppers don’t need to be very well pureed, in fact, they should not be nicely pureed.

3. If the beef stock is too much, boil it down to make it greater concentrated rather than throwing out the excess.

4. This concentrated stock provides to the depth of flavour of Efo riro (vegetable soup).

5. If you don’t need to boil your shoko, pour boiling water over the shoko and permit stand for 1 minute. Rinse right away in cold water and squeeze out as much water as you can.

6. In the absence of iru, use it’s dry version, Dawadawa.

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