Recipe Friday: How To Make Efo Riro
Hello Mamalettes, Welcome to another edition of the much loved Recipe Friday. In my house, Saturday was always the day where my mother had time to go to the market, buy foodstuffs, cook all sorts and prepare for another week. One of the highlights for me was the fact that she was going to cook Efo Riro. Which was like a norm in my house along with all sorts of vegetables. But for me I always looked forward to eating Efo Riro
Efo Riro was and is still my favorite vegetable soup. Efo riro originates from the Yoruba people and it is loved by people of different tribes. It basically consists of pepper, vegetable and all sorts of assorted meats and fish.
- Efo Tete Or Efo Soko
- 4 Red Tatashe (bell peppers)
- 2 medium onion bulb
- 2-3 Ata Rodo (Scotch Bonnet)
- 1 cup of palm oil
- 2 Tablespoon blended crayfish(optional)
- ½ cup red prawns (optional)
- 2 cups shredded fish (smoked Catfish preferably) Washed and de-boned
- Parboiled meat (Goat meat or beef and/or Ponmon ) 6-8 pieces
- 2 tablespoons whole locust beans (Iru)
- Salt to taste
- 2-3 seasoning cube
- Grind the ata rodo, tatashe and one onion roughly in a blender. You can cut you vegetable into small pieces and parboil if you like, I personally don't like parboiling so I wash the vegetable very well and cut it then set it aside until the pepper is ready
- Place a large pot over medium heat, add in the palm oil. Heat oil until a little smoky.
- Add in the sliced onions and fry until lightly browned and then add the grounded pepper.
- Add the smoked fish, locust beans, ground crayfish, prawns and parboiled meat so it can cook along with the pepper. If you have either meat or chicken stock, you can add to the ingredients in the pot to give it a distinct taste or just use you seasoning and salt to taste.
- Cover and leave to cook for 20-25 minutes or until the sauce has fried, you would know when the palm oil floats to the top when the sauce is ready).
- When the sauce is ready and fried you can then add the vegetable and mix it very well with the sauce. Taste and adjust for seasoning, leave to simmer for another 3- 5 more minutes.
Serve when it is ready and then you can eat it practically any swallow of your choice. I hope you enjoy this recipe. Let us know it you did.