Efo riro is derived from Yoruba language in Nigeria. Efo is the popular green leafy vegetable or spinach available in the market mostly in the western parts of Nigeria.
The major ingredients that give this delicacy a rich taste are the Locust bean (Iru), Crayfish and stockfish.
Efo riro soup is very healthy and nutritious. It’s rich in folic acid, protein beta-carotene, calcium, iron and ascorbic acid.
Preparation time is about 30 minutes while it takes about 15 minutes to cook.
Ingredients for Efo Riro
1 large bunch spinach leaves
Medium sized Stock Fish
Red Beef meat (Cut into chunks)
Dry prawns (with the head removed)
Locust beans (Iru)
1 cooking spoon Crayfish, Ground
4 Seasoning cubes, Crushed
Coarsely Blended Peppers (Red scotch bonnet pepper (Ata rodo) , Red Capsicums (Red Bell pepper a.k.a Tatashe)
1 medium size Onion- diced
Salt to taste
Directions for Cooking Efo Riro
Place the Palm oil on the fire and add the diced onion. Stir fry until its golden brown. Follow by adding the blended peppers and fry until the sauce dries out a bit, then add then seasoning cube, salt Crayfish and locust bean, mix it together.
Add the Meat, stockfish, and dried Prawns and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
Finally, add the Spinach and mix it together thoroughly, then leave it to cook uncovered for about 2 to 5 minutes depending on the quantity of your spinach. It is very important not to leave the Efo riro too long on the fire, otherwise the vegetables will change from green into a brownish colour; which makes it look less attractive and also lose its essential nutrients.
Serve with your favourite swallow like, Amala, semo, wheat, fufu or eba.
Asides from using the conventional spinach, you can also use the shoko leaves, which in my opinion is tastier.
Photo Credit: @freesiafoodies