HOW TO PREPARE EFO RIRO IN SIMPLE STEPS 🍲

Hey lovelies ❤️
It's your favorite girl @debbie-ese 😍
Welcome to my blog 🤗

Efo riro is a popular soup in Nigeria that is mostly common among the Yoruba people of Nigeria. There is some sort of debate that Yoruba people are the only ones who do not have varieties of soup in Nigeria, but they are sure to hold their classic efo riro with high prestige.

However, efo riro has become an household soup in Nigeria. It is a must-have in most Nigerian owanbe/parties alongside other soups depending on the culture of the organizers. There are varieties of efo riro due to the different preferences such as quantity of palm oil, pepper, locust beans (iru) and other seasonings. But in the end the result still looks the same even though it may taste different.

Efo riro is easy to prepare and suitable for breakfast, lunch or dinner with any side dish such as rice, semovita, yam, pounded yam, beans, amala, and so on. In other to make the cooking easy I always try to prep the ingredients before the cooking starts. It is more easy to cook when you have dedicated about 10 minutes or less to arrange all the necessary ingredients.

So, I start by washing my vegetables thoroughly in running water to get rid of all the dirts and tiny stones. Then I drain the excess water and set aside. Then I wash my fish and cow skin (ponmo) thoroughly and set aside. Afterwards, I wash and blend the scotch bonnet, onions and locust beans roughly. Then I set it aside as well. After that I also slice some onions and set aside as well. Now, the ingredients have been prepped and it is time to begin the cooking proper.

Ingredients

1. Spinach
2. Scotch bonnet pepper
3. Onions
4. Palm oil
5. Locust beans (iru)
6. Seasoning cubes
7. Salt
8. Grounded crayfish
9. Cow skin (ponmo)
10. Fish

How to prepare

• Place your pot on medium heat and pour the palm oil. Allow the palm oil to get hot until it begins to look whitish. This technique is called bleaching

• Add the onions that you have sliced earlier and stir fry for some time
• Add the grinded scotch bonnet, onions and locust beans
• Add the already washed fish and add grounded crayfish.
• After some minutes open the pot, add the cow skin, add salt and seasoning cubes, stir and cover the pot for another three minutes.

• Remember to stir at intervals to prevent burning
• Now add your vegetables, stir and be sure it mix well with the stew
• Allow to simmer for about two to three minutes and your soup is ready.
• Turn off the heat and enjoy your delicacy.
  
  I enjoyed mine with rice as you can see in the picture. It can be enjoyed with a wide variety of dishes such as semovita, yam, pounded yam, beans, amala, eba, fufu, etc.

Thank you for your time lovelies.

The post is originally written by me 💕@debbie-ese💕

Your comments, criticism and votes are highly appreciated.