EFO RIRO; A YORUBA CUISINE

I haven't made soup in a while, I've been dwelling on pasta and rice and I felt a little rusty hence, I decided to make one of my favorite soups,Efo riro and awaken my taste buds,lol.

Efo riro is a native Yoruba soup, 'riro' means 'to mix' and Efo means spinach/vegetables so Efo riro literally means 'to mix vegetables'.

The recipe I used include;

Pumpkin leaf

Spinach

Scent leaf(I like adding this)

Waterleaf

Stock fish

Dried fish

Tomatoes

Ball peppers

Onions

Palm oil

Seasoning cubes

Crayfish

Salt to taste

METHOD OF PREPARATION

I personally think this is one of the easiest soups to prepare, mostly because I don't like overcooking my vegetables (duh).

After preparing my ingredients and chopping everything that requires chopping of course;

1. I go in with my palm oil after heating the pot,I make sure the oil is in the right amount so the veggies won't be soggy

2. My onions goes in next and I fry this till it's almost brown then put my chopped tomatoes, peppers and crayfish. This is the longest part because I like to fry the tomatoes for 3-5 on low heat so the soup won't taste sour.

3. After adding my seasonings,I pour in water(I'm not using meat so there's no stock) and bring to boil.

4. At this point, I add my vegetables starting from the pumpkin leaves because it takes more time to simmer then the spinach, scent leaves and waterleaf alike(the waterleaf goes in last).

1. Like I said, I don't like to overcook my veggies so I just go in with my stock and dried fishes, add my salt and leave to simmer for 5 minutes tops.

(There are few photos because my sister was videoing instead)

Ta-dah! This soup can be eaten with wheat,rice, pounded yam, Eba(garri made with hot water) and even boiled yam. It is very nutritious, a great choice for vegetarians alike and definitely tastier than it looks.