Vegetable soup popularly known as EFO-RIRO is one of the most nutritious soup from the Yoruba culture. The amazing thing about efo-riro is its compatibility with different dishes.
Efo-riro can be paired with dishes like Eba, Amala, Semo, Rice, and the Yoruba’s favourite Pounded yam. This is one of the uniqueness of the stew. Let’s not forget another type of efo-riro_ EFO ELEMIMEJE (Loosely translated vegetable with several ingredients). That’s what we want to learn today.
- 5 tbs of Nosak Famili Palm Oil
- 1 medium onion (Sliced)
- Locust beans
- 10 scotch bonnet pepper (Blended)
- Smoked fish, deboned and sliced
- Dry fish (Oporoko), deboned and sliced
- Cowskin (Pomo)
- Clean snail
- Assorted meat
- 2 tbs of crayfish
- 1 medium onion (Pureed)
- Salt to taste
- Seasoning cubes (optional)
- 1 tablespoon of garlic powder
- 200g vegetable leaves (Julienne slices)
- Wash vegetable leaves in salt solution and set aside.
- Heat palm oil in a pan over medium heat.
- Add sliced onion, locust beans and stir until translucent for 3 minutes.
- Add stock fish with dry fish, stir and fry for 3 minutes.
- Then add pureed onion, scotch bonnet pepper, stir and let simmer for 3 minutes.
- Add crayfish powder, cowskin (pomo), salt, stir, cover and let simmer for 5 minutes.
- Then add assorted meat, snail and let simmer for 5 minutes.
- Add sliced vegetable leaves, cover and let wilt for 5 minutes.
- Stir to mix evenly and cover to cook on low heat until it is soft and tender. Adjust salt to your taste.
Vegetable soup is ready. Serve and enjoy.