HOW TO COOK PERFECT YORUBA SPINACH SOUP (EFO RIRO)|
HOW TO COOK PERFECT YORUBA SPINACH SOUP (EFO RIRO)
Table of Contents
Introduction to cook perfect Yoruba spinach soup Efo Riro
Nigerian Spinach Soup (Efo Riro) Ingredients
Spinach (Efo Tete)
Blended Pepper Mix
Red Chili Peppers and Tomatoes
Assorted Meat and Seafood
Spices and Extra Ingredients
Equipment Needed
How to cook perfect Yoruba spinach soup Efo Riro- Step by step Guide
Step 1: Take Your Ingredients
Step 2: Frying the Palm Oil
Procedure 3: Stir-frying the Pepper Mix
Step 4: Throw in the Meats and Seafood
Step 5: Spinach & Finish Cooking
Serving Suggestions
Steps to preparing the perfect Efo riro
Some Nutritional Benefits of Efo Riro
Conclusion
1. Introduction to Efo Riro
This is Efo Riro and it hails from the Yoruba tribe of Nigeria essentially a vegetable stew. HOW TO COOK PERFECT YORUBA SPINACH SOUP (EFO RIRO)
It is a peppy pot of rich goodness that has fresh spinach (if you know the local name, Efo Tete) combined with hot pepper sauce and everything delicious like meats/seafood/fish. Efo Riro is a dish that can be quite heavy and comforting for all because it usually paired with starchy sides such as Pounded Yam, Eba, Fufu or Amala.
Efo Riro is so versatile, that’s the beauty of Efo riro. Although spinach is the main vegetable it can substituted with any other leafy green, such as kale, ugu or shoko for a delicious alternative. Among the proteins thrown into this stew are beef, smoked fish and sometimes snails & periwinkle that gives it a depth of flavour; so complex yet nourishing.
Today, we are going to show how you can make a pot of authentic Efo Riro that tastes like its straight out of Nigeria.
2. Ingredients for Nigerian Spinach Stew (Efo Riro) in 2021
Main Ingredients
Spinach (Efo Tete) : This is the main ingredient of this recipe — 400g or Two Bunches It is best to use fresh spinach but you can substitute with frozen spinach if fresh….
Pepper-Blend (Onions and Peppers): A combination of bell peppers, chilli pepper and onions which is a kind of stew base.
Fresh Tomatoes 5 or More: They help cool down the heat of the peppers and add a little sweet flavor.
I use between 8 to more than a dozen red chili peppers for the color and flavor, as well as some heat.
Meat and Seafood
ALTERNATIVELY: For Boiled & Seasoned Assorted Meat (Beef parts): tripe, cow skin( Pomo),beef.
Shellfish (Crab, snails or shrimp) — Boiled and seasoned; add an extra layer of flavor to the dish.
Smoked Stock Fish- This brings a smoky flavor and savour to the stew.
Dry Stock Fish :The stock fish is deeply flavoured and enhanced by the smokiness of an sun dried version.
Periwinkle: May or may not be added depending on availability and preference of texture and taste.
Seasoning and Oils
Palm Oil (300 ml): You cannot make authentic ofe akwu without red palm oil as it gives the stew its distinctive color and taste.
Maggi/Salt/ or other Seasonings: —- add extra flavor with Maggi (or any bouillon cubes) and taste it for perfect saltiness.
3. Equipment Needed
Large deep cooking pot or pan
REGULAR BLENDER OR FOOD PROCESSOR TO BLEND UP PEPPERS AND ONIONS.
Recipe 4 a wooden spoon or spatula to stir
Knife and Cutting board
Colander for draining spinach
4. Efo Riro Recipe — Step-by-Step Guide
How to Make Baked Butter Chicken | Ingredients needed Step 1: How To Prepare The Ingredients
Preparation of ingredients is key, here — have everything ready to go before you even heat up your skillet!
1. Rinse and Cut the Spinach: Wash spinach properly to get rid of any dirt. From the broth, garnish of a colander and cut into medium size pieces. Note : if you are using frozen spinach, then thaw it properly and ensure to get rid of any moisture in the spinach.
2. Blend the Pepper Mix —blend together red chili peppers, tomatoes and onions in a blender or food processor to get smooth. This is the foundation for your stew. You can adjust the level of heat in this recipe by using less or more chili peppers.
3. Not ready to cook, you will need: Assorted meats — Season and boil your meat (beef parts/tripe/cow skin etc) Pre-cook the seafood (shrimp, crab or snails) just until it’s no longer raw. Save the proteins that you got earlier.
4. How to prepare the fish: Soak dry stock fish in hot water until soft and shred into small munch able sizes. Without boiling or anything simply add the smoked stock fish to your cooking stew directly.
Step 2: Frying the Palm Oil
1. Heat the Palm Oil; In a sizeable deep-pan or cooking pot, heat 4 cooking spoons of palm oil on medium flame. Since it heats up quickly and burns easily be careful to not let the palm oil get too hot.
2. Pour oil and add sliced onions have some salt. Stir in the onions and curry (enough to color the oil) let onions cook gently for a few minutes until translucent. The onions sweeten the stew and deepen the taste of pepper mix.
STEPS TO FOLLOW WHEN COOKING THE BLENDED PEPPER MINCED
1. In the Pot with Palm oil & Onions, we pour in our blended pepper mixture(chili, tomato and onions) Mix well, Season with a little turmeric,and let saute for about Stir occasionally for 10 minutes to prevent it from burning. Once the pepper sauce has cooked for some time it will begin to thicken and taste raw from peppers.
2. Garlic and Ginger: give half clove of chopped garlic, little grated ginger for extra flavour. GARLIC + GINGER (optional but they help to build out the stew and therefore make your meats/fish taste even better!)
4) Add all of the assorted meats and seafood
1. Meats: Add the precooked meats, beef tripe and cow skin to the pepper mixture after 10 minutes of frying. Add the meats and stir until they are thoroughly coated in sauce.
2. Add the Fish and Seafood: Next add in Smoked Stock fish, Dry stockfish (if using) then any pre-cook seafood you want to include(crab, shrimp or snail). Leave to mix with the pepper sauce
3. Finally, season the stew with seasoning cubes (Maggi or any other preferred brand) and salt to taste. If you like crayfish flavor, also add some powder to the stew for that umami taste.
4. Stew: Leave for another 10-15 minutes on medium heat, then add the meat to cook with other ingredients. The flavors will also develop in the meats, seafood and spices during that time.
Step 5: Add Spinach and Cook Finally
1. 4-Finally add the Spinach to the stewmetatable Since spinach cooks in no time, the whole process should only take you about 2-3 minutes. Add the spinach to the stew, and mix well with all of the liquid — sauce making sure there is an equal distribution between each pieces of meat.
2. This is it: almost-finished stew, final stir through and taste. Loosen with water or stock if too thick (stews like this can take it, trust me)! But Efo Riro should be a bit thick.
5. Serving Suggestions
Efo Riro is traditionally served with fufu, eba (garri) or just regular white rice which serves to soak up the luscious sauce. Serving styles that have been all time favorites of mango lovers are :
Pounded Yam: More to it, like pounded yam is an African meal that can be prepared by boiling the yams first before pounding into smooth dough-like for sessionalted taste. It also goes well with Efo Riro.
Nonetheless, other common sides that Efo Riro is served with are; · Garri: (Eba) Another familiar side mixed which Eba would be its close counterpart. Fresh and not smooth nor creamy, instead of round balls fun to dip in the stew.
Fufu–a starchy side that is kin to pounded yam but can also be made of other root vegetables like cassava or plantains. I know you also combine with Fufu of course?
Amala: A famous Yoruba dish made from yam flour It is slightly darker and a bit earthier in flavor, which goes along well with the spinach stew.
6. Efo Riro — How to cook Efo RIRO_HELPER
· Quick note about spice: Efo Riro is normally hot in spiciness but you can manage the heat by reducing or increasing the amount of chili used. For a milder version add less red chillies and substitute for bell peppers.
· Watch the cooking time for Spinach: do not cook too long }}”> This will cook out some of the vibrant green color from spinach.
Fresh ingredients: fresh spinach, extra peppers and your choice of meat for the best taste. You can use frozen spinach instead of fresh and canned tomatoes if you can´t find any good produce.
* Smoked and Dry Fish: You can not afford to forget the smoked or dry fish, they give that smoky savouring flavour base needed for any amazing Efo Riro
7. Benefits of Efo Riro from the Nutrition Standpoint
Not only is Efo Riro delicious but it’s got loads of nutrition:
Spinach is high in iron, calcium, vitamins A and C, K Vitamins Fiber. It helps for good digestion, healthy bones and provides necessary antioxidants.
· Mixed Meat and Fish: The beef, snails, fish used in the payment supplies a large quantity of protein from the mix along with omega-3 fatty acids resource through which animal meat can begin to supply zinc alongside b vitamins.
Palm Oil – high in calories, but consists of heart-healthy fats It is also packed with vitamin E, which functions as a powerful antioxidant.·
8. Conclusion
Rich and hearty, Nigerian Spinach Soup or Efo-Riro shows off the best of West African flavors. This heart-warming yet spicy and savory dish, infusing with umami flavor (especially when cooked with a combination of multiple meat items or fish seafood), is an idealie choice whether you eat it in small portion as midnight snack pastime savoring the hot sensation to your throat. It is best enjoyed with any local side like Pounded Yam, Eba or Fufu for an original Nigerian dish that will fill both your belly and soul.
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