Name: Efo Riro By Sisi Jemimah
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Nigerian Recipes
Ingredients: 2 bunches Ugwu leaves ( you can also use Spinach or Soko); 3 medium /2 big size bell peppers (Tatashe); 1 ½ scotch bonnet (Rodo); ½ cup Palm Oil; 1 ½ medium size red onions; Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal); Dried stockfish (Panla); Smoked cat fish; 1 tbsp Locust beans (Iru); ½ cup raw/cooked prawns (Optional); ¼ cup smoked prawns (Optional); 2 Knorr chicken cubes or any bullion cubes of your choosing.; 3 tbsp ground Crayfish; Salt to taste

RatingDifficultyIntermediate

Yields8 Servings

Prep Time30 minsCook Time30 minsTotal Time1 hr

Efo Riro needs no introduction as it’s one of the most popular vegetable soups in Nigeria and an absolute favorite of the Yorubas. It’s quite an easy dish to prepare, as long as you follow the major instructions and requirements.

A major rule is; using tomatoes for Efo Riro is an absolute No No! All you need to use are Bell peppers and Scotch bonnets. Definitely no tomatoes!

2 bunches Ugwu leaves ( you can also use Spinach or Soko)

3 medium /2 big size bell peppers (Tatashe)

1 ½ scotch bonnet (Rodo)

½ cup Palm Oil

1 ½ medium size red onions

Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)

Dried stockfish (Panla)

Smoked cat fish

1 tbsp Locust beans (Iru)

½ cup raw/cooked prawns (Optional)

¼ cup smoked prawns (Optional)