Efo Riro
Efo Riro is a popular Yoruba vegetable soup made with leafy vegetables, palm oil, peppers, and assorted meats or fish. It is commonly eaten with swallows such as amala, pounded yam, or eba.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 12 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Do not overcook the vegetables to preserve color and nutrients.
The pepper base should be well fried for rich flavor.
Efo Riro is best served with amala, eba, or pounded yam.
Adapted from the source recipe's notes.Method
- 01
Wash and cook the assorted meat with onion, seasoning cubes, and salt until tender.
- 02
Add stockfish and continue cooking until soft.
- 03
Blend the peppers and onion into a smooth or slightly coarse paste.
- 04
Heat palm oil in a pot (do not bleach).
- 05
Add the blended pepper mix and fry for about 10–15 minutes until it reduces and thickens.
- 06
Add the cooked meat, stockfish, dried fish, and meat stock.
- 07
Stir and allow to simmer for 10 minutes.
- 08
Add ground crayfish and ogiri if using.
- 09
Add chopped vegetables and stir gently.
- 10
Allow to cook for 3–5 minutes (do not overcook the vegetables).
- 11
Adjust seasoning with salt or seasoning cubes.
- 12
Remove from heat and serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Tunde Akangbe; view original image record .
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