I decided to make efo riro today and come up with a Lazy Cook’s efo riro recipe, lol. I like efo, way more than ewedu, but despite my love for efo, I always purge whenever I eat it. So I eat with caution.
Efo riro is a vegetable soup and it is all inclusive. You can find another vegetable soup recipe HERE. Efo Riro doesn’t need add ons like ewedu. It is also better cooked with palm oil. I have heard of people that cook with vegetable oil, but I have yet to taste any. However, if your dietary need is one that is averse to palm oil, you can use whatever works for you.
Efo riro doesn’t need heavy spices and seasonings like your thyme and curry. All you need is your rich stock, so I advise you to use a combination of meat and dry fish.
– Vegetable (I used soko)
– Bell pepper (tatashe)
– Scotch bonnet (rodo)
– Palm oil
– Stock fish
– Assorted meat (shaki, intestines, beef, kpomo…etc)
– Dried fish
– Dried prawn
– Seasoning cubes (Knorr)
– Locust bean (iru)
– Salt to taste
NOW TO THE COOKING
First I would advise you to get all your core ingredients ready as this is a very fast meal.
– Wash the assorted meat.
– Soak the stockfish and dry fish in hot water and get rid of dirt.
– Wash the vegetable thoroughly with hot water to get rid of every trace of dirt, but be careful it doesn’t get limp.
– Deseed the tatashe, then you blend it with the rodo and half onions. Slice the remaining half.
STEP 1: In a large pot, add the palm oil, leave to heat up on medium heat for 3 minutes. Once it is heated up, add the sliced onions and fry. Followed by the iru…
STEP 2: Add the blended mix and seasoning cube(s). Allow to fry till the pepper dries out. Add a bit of the stock and leave to boil for some minutes, before adding the assorted meat, ground prawn, stockfish and dry fish. Combine and taste. Adjust seasoning if required.
Leave to cook together for 5 minutes.