How to prepare Efo Riro food recipe

Efo Riro soup is known to have originated from the Yoruba land, efo riro is a rich vegetable soup mean which can be eaten with garri, rice and yam.



INGREDIENTS
4 bunches of spinach
6 medium fresh tomatoes
1 medium onion
1 yellow scotch bonnet also called yellow atarodo (optional)
1 table spoon locust beans/iru (optional)
4 fish cutlets (any white fish)
2 table spoons ground crayfish
1 cup of chicken stock
50g smoked haddock or smoked mackerel
100ml palm oil
2 knorr cubes

PREPARATION
Boil 2 cups of water; dissolve a seasoning cube and spinach for no than 1 minute.
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Drain and allow to rest. Alternatively, place spinach leaves in a food bag, and blanch in the microwave for 1-2 minutes

Make the base sauce by coarsely blending onion, tomatoes, scotch bonnet (if using), and locust beans.

 Heat palm oil in a pot and add blend. Add stock and stir. Allow to boil for about 10 minutes, then add ground crayfish and continue to cook

 Check salt. Add the fish cutlets and allow cooking for another 5 minutes, then adding the smoked haddock/mackerel, adding 1 knorr cube, then stirring.

Then add the blanched spinach. Stir well to mix sauce with spinach. Cover and simmer for another 2-3 minutes or till the fish is cooked.

Best served with pounded yam but can also be served with rice, amala, garri etc.