Friday, 4 September 2015


Hi everybody, welcome to my public diary. So the semester is coming to an end and I’m so glad, yaay. Okay, I promised to post the recipe for my efo-riro in my last post so this is it. Introducing my efo-riro soup; it is a delicious Nigerian soup served with swallow, rice or even spaghetti.

þ  10 Scotch bonnet pepper (ata rodo)

þ  2 Tomatoes

þ  Palm oil

þ  Maggi and Salt

þ  Vegetable: Green Amaranth a.k.a Green (Efo-tete)

þ  Locust beans; iru

þ  Smoked fish

þ  Meat / fish or both

þ  Cow skin (pomo)

þ  Two large onions


1.                      Remove the vegetable leaves from the stalk and chop into desired size. I love to chop mine into big pieces because the leaves shrink after cooking and I hate to have my vegetable tiny. Small pieces are harder to retrieve when rinsing so I cut it into large pieces for ease sake too. Khajol’s tip: For when your vegetable has small leaves, you don’t have to cut them, just retrieve the leaves from the stalk. Lessons from mum! There are different types of leaves you could use for this soup, there is the efo – tete. Also there is shokoyokoto, igbo e.t.c. For a foodie like me, I’m embarrassed to say I don’t know which leaf is which but there is this particular one I like to buy; I like its taste – I think it is efo-tete.


2.                     Rinse your vegetable continuously until you have gotten rid of all dirt. The vegetable sometimes contain sand particles so you have to rinse thoroughly. Retrieve vegetable using a sieve. Squeeze the water out of the leaves and put in a bowl.


3.                     To soften the leaves, boil water and pour in the bowl containing the vegetable, let it reside in the hot water for 5-7 minutes. Then retrieve and squeeze out water from leaves. Khajol’s tip: For whenever the leaves are strong, my mum let them cook for 3-5 minutes instead of pouring water on it. This softens them faster.


4.                     Wash the cow skin thoroughly and cut into desired sizes. Set aside fish or meat to be used.


5.                     Rinse the pepper, tomatoes, onion and purée in a blender. The purée should not be smooth; I use the lowest speed position button on my blender.


6.                     Rinse and place a pot on the cooker then pour palm oil into the pot and bleach. Slice the other onion and sauté in the bleached oil. Pour the pepper purée into the pot. Rinse the locust beans and add. Hand-pick the locust beans from the water when you are done rinsing because it could contain sand particles. And please the locust beans are a core course in efo – riro so use abundantly. Add seasoning cubes and salt as desired. Add protein (fish/meat) and cook for 15-18 minutes.


7.                     Afterwards add the leaves to the pot and stir for mixture to incorporate. Simmer for 2-5 minutes and remove from heat.


There you have it EFO-RIRO, ready to be served. It is best served with pounded yam. I don’t like pounded yam so I either serve mine with rice or poundo yam!

How would you serve your efo-riro? Do you prefer it with swallow or rice?


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