Efo-riro is a special Yoruba delicacy made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as soko leaves or Tete.


1 kg/2 Ib fresh Soko or Tete (washed & blanche)

500g/1lb assorted part of meat

225g/8oz stock fish

1 medium smoked fish

225g cooked crab claws

4snails (washed with lemon juice)

225g grounded crayfish

225g fresh pepper

500g/1lb fresh tomatoes

1 small tin tomatoes puree

1 large or 2meduim onions

150ml palm oil

1 teaspoon Iru

Salt to taste


  • Wash your stock of meat and boil with little water in a large pot.
  • Seasoned with salt, Maggi, ground pepper and boil until tender.
  • Add the stockfish, smoked fish, snail, crab claws and cook for 10 minutes.
  • Remove from the pot and place in a clean bowl.
  • Wipe the pot and place pot on fire to heat up the oil.
  • Add the ground tomatoes, onions and chillies to the hot oil and fry for 10/15 minutes while you stir frequently.
  • Add tomatoes puree and cook for 5 minutes until it looks done.
  • Add the cooked meats, crayfish, allow simmering for 10 minutes.
  • Finally, add the blanched tete or soko, cook for 5 minutes, taste for seasoning and serve with pounded yam or grinded yam powder called “Amala” in West Africa.

Steamed Beans Pudding (Moi Moi)

Steamed beans pudding also called Moin Moin in West Africa. This is a healthier and luscious way of enjoying beans. It is served in many restaurants and usually goes well with pap, custard, plantain or Ijebu garri . Personally, I like to beautify my Moin Moin to look inviting like adding sliced tomatoes and little bit of ketchup. Or better still some lettuce by the tomatoes.


4 cups beans, peeled

Chilli Pepper to taste

6 medium size tomatoes

1 Paprika

1 large Onion bulb

2 cups bulky chunks of Fish/Sardine/ Minced or chopped Meat

3 Boiled Egg

4 cups rich Stock

2 cups of water

1 cube Maggi Cubes

Salt to taste

3 tbsp Vegetable Oil

Leaves or plastic bowls

Banana leaves to form a base in the pot


Boil the eggs and the meat/fish and cut them into chunks if you are not using minced meat

Soak beans in water for about 20mins

Remove the seed coat by rubbing the beans in between your hands and draining out the seed coat with a sieve

Repeat this till you have sieved out most of the seed coat of the beans; pour into a tray and hand pick the remaining seed coat.

Watch out for stones

Grind the beans, pepper and onions into a smooth paste

Add the vegetable oil, Maggi cube and salt to taste and stir properly

Put banana leaves in a large pot to form a base and place on heat

Put just enough water to cover the base of the pot

Wrap the leaves into the form of cones and fold the bottom upwards

Still holding the bottom, scoop the beans and fill half of the cone

Put the chopped eggs and fish/meat into it

Fold the top of the cone and bend it backwards

Place the wrapped moin moin into the pot

Continue till the mixture is all used up

Pour in more water into the pot and allow to cook till mixture gets tick.

Yam Porridge – Prepared in African Style.

Yam is an excellent energy food that is rich in Carbohydrate. It can be prepared in different style that  appeals to your stomach.   It can be eaten boiled, pounded, fried or roasted or cooked in porridge style which can be very tasteful.

These are the yam varieties.

  •  Boiled yam
  • Fried yam
  • Roasted yam
  • Broiled or barbequed or
  • yam porridge

Whichever way you choose to prepare your yam, you can spice it up with variety of sauces like curry sauce or barbecue sauce or omlette or ketchup.


1 YAM Tuber

1 Cup of Crayfish

Chilli pepper to taste

Pumpkin leaves (optional)

1 large onion

1 cup palm oil

400g smoked fish

500g chicken or beef

2 seasoning cube

Salt to taste


Peel the yam and wash properly into a clean pot and add 1 litre of water

Season the meat and cook till it soft

Fry or grill the meat if necessary

With the stock, cook the yam adding salt, palm oil,seasoning, pepper and crayfish

Add the dried or smoked fish

When the yam is soft,mash a couple to aid in thickening

Taste for salt, add the vegetable and cook for another five minutes and serve.