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Efo Riro Recipe

Efo Riro is a leafy soup that is very rich in minerals and vitamins, making it a suitable option for invalids and the aged. It is a recipe that puts a slight Yoruba spin on the popular Edikaikong soup loved by the Efik people.
  • Ingredients

    Serves - 4 people

    Efo Shoko / Spinach leaves

    Assorted meat (Tripe, Cow skin (Ponmo), Beef)

    Assorted fish (Stock fish, Smoked fish)

    5 fresh Tomatoes or 2 Bell peppers (Tatashe)

    5 Scotch Bonnets peppers (Atarodo)

    Iru / Ogiri (fermented Locust beans) (optional)

    Mamador Virgin Palm Oil

    2 medium sized Onions

    Crayfish

    Seasoning cubes

    Salt to taste

  • Method
    Step 1
    Before cooking Efo Riro Soup: Wash the vegetables and cut into tiny bits. Wash the assorted meat and fish. De-bone the smoked fish, and set all aside. Blend the peppers and tomatoes, and set aside.
    Step 2
    Cook the assorted meat and fish with onions, seasoning cubes and salt to taste. Remember to cook the tougher meat first.
    Step 3
    Cook until the liquid in the pot is well absorbed and the meat and stock fish are tender."
    Step 4
    In a dry pot, heat up Mamador Virgin Palm Oil to bleach a little, add the ground tomatoes & peppers and fry until the mixture loses its sour taste.
    Step 5
    Now add the cooked meat & fish, Iru / Ogiri, Crayfish and seasoning cubes. Mix thoroughly, cover and leave to boil for 15 minutes.
    Step 6
    After 15 minutes, add the vegetables and salt to taste. Mix well and leave to simmer for 5 minutes and your delicious Efo Riro soup is ready.
    Step 7
    Serve with Pounded yam, Eba, Amala, Semovita, Plantain, Rice etc
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