Lunch inspiration! Eba and efo riro with peppered ponmo

Efo riro is a popular delicacy among the Yorubas. It is a rich vegetable soup seasoned with peppered ponmo although stockfish, crayfish and meat can be substituted, depending on personal taste.

 

Recipe

Vegetable

Two large tomatoes

Fresh pepper (to taste)

Onion

Seasoning cubes

Salt

Locust beans

Palm oil

Crayfish

Ponmo and offal (shaki)

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Preparation

Wash the ponmo and offal thoroughly. Cook for 15 minutes and then set aside.

Collect and wash the vegetable thoroughly to remove stones and dirts. Shred and set aside. Do not apply hot water to the vegetable as it tends to remove the essential nutrients in the leaves.

Grind the pepper and tomato.

Put a pot on fire, add the palm oil and allow to heat.

Pour the pepper and tomato puree into the oil. Add locust beans, salt and seasoning cubes.

Add the ponmo and offal at this stage and leave for three to five minutes.

Remove the ponmo and shaki from the sauce and set aside.

Add grounded crayfish. To avoid watery soup, add little (if you must) or no water.

Add the shredded vegetable, stir gently and cover to simmer for two to three minutes. Set down from heat source.

Dish out along with pounded garri (eba). (Eba is made by adding garri to boiling water and turning with a pestle, until the desired texture is achieved).

 

Our Cook

I am Babawale Oluwaseun Adewumi, the CEO of Tori Foodz. I graduated from the department of Microbiology, Federal University of Technology, Akure.  My hobbies include cooking and adventure. We are open for business, food order and delivery. We also entertain those who wish to patronise us in real life and online (IG@torifoodz).