You can never go wrong with an African cuisine like Efo Riro for lunch. Efo Riro is a traditional Vegetable Soup of the Yoruba Tribe in Nigeria.
It is prepared with assorted meat, fish, peppers (tomatoes are added, sometimes and large quantity of green vegetables known as ”Shoko”. Once prepared, it can be served with hot yam powder aka (Amala) or Semolina.
Actually I had this sumptuous meal at the Victoria Crown Plaza Hotel, Victoria Island where I attended a Conference meeting with fellow online entrepreneurs held by NTEL Nigeria. As I came across this meal from my photos archive, I remembered how tasty it was and I thought I should share it to my beautiful audience and also praise the cook behind this and other delicious meals that was prepared at the Restaurant of Victoria Crown Plaza Hotel.
So Kudos to Crown restaurant, I’ll definitely recommend you guys to anyone that knows what good food is about.
This mouth-watering meal can best be served as breakfast.
In almost every part of Nigeria Okra/Okro soup is one of the most popular.
The Yorubas call it Ila Alasekpo, the Hausa call it Miyan Kubewa , the Efiks call it Otong soup, Others might just call it okro with Vegetable.
In my ealier review on the spicy Okra soup with shrimps and sea food, I promised to share the recipe of my home made Okra/Okro soup. Hope you will find it useful.
– 500g fresh okra (chopped or grated)
– 1.5 Kg assorted meat (beef,kponmo, cowleg)
– 1 medium stockfish (cut into small sizes)
– 1 medium size dry fish (thoroughly washed)
– 2 cups ground crayfish
2 cup periwinkle
– 6 fresh peppers(chilies)
– 2 medium onions
– 4 medium bunch pumpkin leaves (Ugwu) or spinach
– 2 maggi/knor cubes
– 3 cooking spoonful palm oil
– Salt to taste
- Wash the meat and place in a large pot. Add 1 onion chopped, salt and 2 maggi/knor cubes. Cook until tender. Wash and boil stockfish until tender. Wash the dry fish with salt and soak in boiling water for 5 minutes to kill any insect and loosen any sand. Rinse thoroughly with lots of cold water.
- Add the stockfish, dry fish and periwinkles to the meat and cook for a further 10minutes, add some water if necessary.
- Wash and shred your pumpkin leave and put aside along with other cooked assorted meats.
- Pour red palm oil in another pot and heat the pot to dissolve the oil if it is congealed. Add the diced onions into the hot oil and allow to fry a bit.
- Add the diced okra and start frying to kick-start the drawing process, add some meat stock from time to time till you notice the okra start to draw.
- This process should take a maximum of 5 minutes to avoid over-cooking the okra. . Add the crayfish, 2 maggi/knor cubes,salt and pepper, stir and cook for 10 minutes. Add the remaining boiled assorted meat and allow to cook for 5 minutes.
- Finally add the shredded ugwu/pumpkin leave. Mix in properly. Allow to simmer for 3minutes,
- Remove from heat and serve hot with fufu, or eba.
Well famous Nigerian soup, Edikang Ikong particularly indigenous to the Efiks and thoroughly enjoyed and appreciated in many homes. It is that nutritious Nigerian vegetable Soup recipe that everybody loves but few know how to cook. it is only a simple vegetable soup if you follow the recipe.
1kg Pumpkin leaves
500g Water leaves
600g Beef, Kanda, shaki , goat meat and Dry fish
Pepper, Salt and ground Crayfish: to taste
200ml Palm oil
Periwinkle – 1 cup
2 medium bulbs onions
2-3 Stock cubes
- Wash and cut the pumpkin, and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
- Cut the Kanda or goat meat into small pieces. Cook the beef, kanda,goat meat and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.
- Wash the smoked dry fish with salt and soak in slightly salted water for 5 minutes to kill any insect and loosen any sand or girt.
- Top and tail the periwinkles and wash thoroughly.
- Add the stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
- Finally add the shredded ugwu / pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
- Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen.
- Remove from heat and serve hot with Fufu or pounded yam. Enjoy!
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.