This whole week my roommates and I were craving our native meal from back home, Nigeria. Out of the various delicacies we have, we decided to satisfy our cravings with the famous Pounded Yam and Efo Riro Soup. This meal wasn’t difficult to prepare and took approximately 60mins.
Efo Riro Soup
- 5 Red scotch bonnet pepper (Ata Rodo)
- 4 Red Capsicums (Red Bell pepper)/Chili pepper
- 1 medium onion bulb
Chop all listed ingredients. Use a blender to achieve a smooth consistency. Pour mixture into a pot and boil it to drain the excess fluid.
- 1 cup of palm oil
- 2 Tablespoon of grounded crayfish
- Parboiled meat (Goat meat or beef and/or chicken)
- 1 medium-sized Stock Fish “Panla”
- Seasoning cubes, Crushed
- Salt to taste
- 3 packs of chopped fresh/frozen spinach or 1 large bunch of Kale leaves
If using fresh spinach/kale, place the spinach/kale in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow it to rest for 15-20mins. Rinse out the spinach/kale and squeeze out all excess water.
- Place a large pot over medium heat, add in the palm oil. Heat oil until a little smoky.
- Add in the blended paste from part 1 and the leftover ingredients in part 2 apart from the spinach/kale. Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
- Add in the spinach/kale. Taste and adjust seasoning, leave to simmer for another 3- 5 more minutes.
The Efo Riro soup was paired with a pounded yam mix and a chilled glass of orange crush. A definite 10/10! I would recommend this meal to anyone. Next cooking session will be another soup which can also be paired with the pounded yam.
Do stay tuned!
Since this is a delicacy in my country, do you have any soups from your country that I could try?
“Those who are led by God’s Spirit are God’s children”