Efo riro is a traditional Yoruba dish which is enjoyed by not only the Yorubas but other tribes in Nigeria too. It is served in homes, parties, weddings, corporate events etc. Can be eaten with Eba(garri), Wheat, Pounded yam, Rice, Boiled yam, plantain and so on.
Because of the love for garlic and ginger (hahahahahaha!), we have included it in the recipe and trust me it is yummy. Sweet aroma and tasty soup. You can substitute it for the powder seasoning if you don’t have the fresh one.
Below is our sourced version and remember you can always improvise with the recipe to suit your taste. Happy cooking……
● Ingredients
3 Large Bell Pepper
3 Medium Tomato
3 Large Scotch Bonnet
1 Small Garlic
1 Small Ginger
2 Small Onion
2 Tbps Crayfish
2 Tbps Locust Bean (Iru)
0 Shredded Dried Fish
3 Pcs Stock Fish
3 Slice Croaker Fish
2 Pcs Cow Leg
2 Pcs Chicken
2 Bunch Ugwu
● Directions
- Soak the stock fish with warm water for about 1 hour until soft or u can boil it with the cowleg
- Wash the leaves to remove dirt/sand, chop into desired size and put in a pot to get rid of excess water. This should be about 1-2minutes so as not to lose the nutrient from the leaves. Set aside
- Blend red bell pepper, tomatoes, scotch bonnet, garlic, ginger and 1 onion. (You can decide to boil the blended paste to dry out the water but I went ahead to add it directly to the hot oil)
- Chop the onion
- In a pot, heat up palm oil for about one minute and add chopped onion.
- Pour in the blended paste and fry.
- Add in the shredded dry fish, locust bean (iru), blended crayfish, knorr cubes, salt and allow to simmer for about 5 -8 minutes. Always check to see if the mixture is not burning underneath.
- Add in the pre boiled cow leg, chicken, and fresh fish and stir. Let simmer
- Add chopped ugwu and water leaves, stir carefully so that the fresh fish does not pieces in the pot.
- Allow to cook for about 2-3 minutes. Serve
TIP - - - - - - This is enjoyed while it’s still hot.
Source
Esther ibizugbe (Chef Esther)
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