Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
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)
½ Cup Ground Crayfish
3 Tbsp Iru (locust beans)
3 Smoked Fish
1 Cup Palm Oil
Terra Seasoning Cubes
- 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
Prep Time: 1 min
Cook Time: 6 mins
Total Time: 7 mins
6 Cups Garri (cassava flakes)
5 Cups Water
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!!!