Efo-Riro
I love this efo-riro recipe because it transforms a leafy green into something extremely enjoyable. It’s easy and quick, suitable for lunch and dinner.
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Servings: 4 people
Calories: 170kcal
Ingredients
- 500 gram Leafy greens (Spinach, Tete or Shoko)
- 8 Red ball pepper
- 2 scotch bonnet pepper (Atarodo)
- 2 big onions
- ½ cup palm oil
- 2 tablespoon locust beans (Iru)
- 1½ teaspoon curry
- 5 seasoning cubes
- 1½ teaspoon salt
- 2 tablespoon grounded crayfish
- Meat ( Beef, cow leg, goat meat, cow tail,etc)
- Pommo
- Saki
- Smoked Mackerel
Instructions
- On medium heat, place your pot and pour the palm oil.
- Add sliced onions and the locust beans. Stir both in the palm oil until they become translucent.
- Add the boiled blended ingredients, stir in the oil, and cover to cook for about 3 minutes.
- Open and add your seasoning, salt, curry, and the grounded crayfish. Cover and allow to simmer for 3 minutes ( Try stirring in between to avoid burning)
- At this juncture, Add all the meat and fish of your choice and cover to cook for another 3 minutes, so that the fish and the meat get incorporated in the sauce.
- Open and add your last ingredient which is the leafy green of your choice. Stir in thorough, do not cover again at this period to avoid too much of water in the soup. Just leave it to cook for another 3minutes.
- Turn off the heat and serve with any dish of your choice: Fufu, Eba, Pounded yam, and even white rice.
- Enjoy!
Video
Nutrition
Serving: 90g | Calories: 170kcal | Carbohydrates: 10g | Protein: 15g