Efo Riro & Eba

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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 5-6

Ingredients

Efo Tete (African Spinach)
Efo Soko (Lagos Spinach)
10 Pieces of Stock Fish
1kg Inu Eran (Assorted meat)
7 Tatashe (Red Bell Peppers)
6 Pieces of Rodo (Scotch bonnet peppers)
1 Onion
½ Cup Ground Crayfish
3 Tbsp Iru (locust beans)
3 Smoked Fish
1 Cup Palm Oil
Terra Seasoning Cubes
Salt

Method

  • PREP: Wash the meat, slice up the tatashe and rodo, onions and vegetable and keep aside.
  • Season your meat with salt, onions and Terra seasoning cubes, and bring to a boil. Be careful to make sure there isn’t too much water. You need the stock, but you’re not trying to flood your soup
  • When the meat is soft enough – this should take about 15 minutes – take it down and bring it out of the water
  • Put your palm oil on fire and cover it. Let it get hot, but don’t bleach. Bleached oil is super unhealthy
  • When the palm oil is hot, put in the onions, iru, smoked fish and stock fish. Stir together for 1 minute or 2, and then pour in the pepper and tatashe.
  • After 1 minute, pour in your meat stock and taste. If you need extra seasoning, put a little more salt, and/or seasoning cube(s). Put in your crayfish. Add your meat, then cover and allow to simmer
  • After 2-4 minutes, put your efo tete and efo shoko, and cover the pot. After a minute, give the soup a good stir and take off the heat

Eba

Prep Time: 1 min
Cook Time: 6 mins
Total Time: 7 mins
Serves: 5-6

Ingredients

6 Cups Garri (cassava flakes)
5 Cups Water

Method

Bring water to boil
Pour the boiled water into a bowl and slowly pour in your garri
Cover for a minute to allow the steam cook the garri
Open and mix thoroughly with a turning stick (omorogun)
Serve with efo riro and enjoy!

Efo Riro is a legend in the Nigerian/Yoruba food scene. If you now want to finish work, cook it with Terra Seasoning Cubes. Hei!!!

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