EFO riro is a Yoruba delicacy. It is a rich vegetable soup that is native to the Yoruba of the South Western part of Nigeria. The types of vegetables that can be used to cook Efo riro are shoko or tete. Efo riro is prepared with stockfish, palm oil, crayfish, pepper and locust beans. It may also include beef and other ingredients.
Ingredients
Assorted meat, fish, beef, shaki (cow trite), smoked fish, dry fish and stock fish
Palm oil
Shoko vegetable
Tatashe pepper
Grinded crayfish
Onions
Stock cubes
Locust beans
Salt
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Things to do
If you are using the hard stock fish, soak it for few hours. Soak the dry fish also till its soft and then debone. Cut the vegetables. De seed the tatashe and grind till its coarse. Pound the pepper, dice the onions and grind the crayfish. Start cooking the shaki first with as little water as possible as it is a tough meat. When the shaki is getting soft, add the dry fish and stock fish. When it is almost done, add beef, stock cubes and some of the onions and cook till all the meat and fish are well done. Set aside.
Cooking the soup
Pour palm oil into a pot and heat up. Once it is hot, add the remaining onions from the one used for the assorted meat. Fry the tatashe peppers till there is no more water in it. This should take about 10-15 minutes. Add the locust beans and crayfish and stir very well. Add the cooked meat and fish and stir very well. Add the vegetables last, stir very well, cover the pot and once it heats up again, add salt to taste. Leave to cook for a few more minutes and then put off the heat.
Efo riro can be eaten with pounded yam, fufu, eba, wheat, amala. It can also be eaten with rice, plantain, beans, and yam porridge.
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