Try our vibrant Nigerian efo riro soup step-by-step recipe that is great for dinner as well as fun in brighter days due to its fresh flavours and ingredients. This refreshing, fragrant Nigerian-style vegetable soup is sure to become new seasonal favourites. Always a local favourite!
- Assorted meat (Shaki/Kpomo/cow leg/beef or goat meat) OR choose assorted of your choice
- Assorted fish (stockfish, smoked catfish, dried fish)
- Locust beans (iru)
- Tatashe peppers (bell peppers)
- Hot peppers (Habanero or Scotch Bonnet)
- Palm oil (200ml)
- 2 large onions, sliced
- Seasoning cubes (Maggi or Knorr)
- Ground crayfish
- Vegetable (Efo Soko, Efo Tete). OR spinach, chopped
- Salt to taste
- Start cooking the shaki, kpomo cow leg and stock fish first with very little water as possible – add extra water as you cook. Season with salt, seasoning cubes, and cook until meat are tender. The soup should have as little water as possible.
- Rough blend the scotch bonnets, tatashe Bell peppers with one onion and set aside. Slice the other onion and set aside. Wash and chop the leaves and set aside.
- When kpomo, shaki and the stock fish are almost done, then add beef and dried fish. Season with seasoning cubes, onions. Cook till all the meat are done. Set them aside.
- Heat up palm oil in another pot, add the sliced onions once the oil is hot. Stir-in the blended pepper mixture and fry till there is no more water in it. Add the locust beans, crayfish, and stir very well.
- Add the cooked meat and fish, stir and combine. Add the vegetables, stir very well. Add salt to taste. Taste for seasoning and adjust if necessary. Cover pot and allow to cook for about 5 minutes.
- Best served with pounded yam or garri (eba). OR serve with your favourite kind of fufu (swallow). But can also be served with rice, boiled yam, boiled plantain, etc.
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