In Yoruba land, Efo Riro is the king. Here’s how to prepare it 

 

 

Any event in Yoruba land without Efo Riro being served along with Amala or pounded yam during ‘item 7’, will appear incomplete to many. 

 

See the Ingredients you will need to make your delicious Efo Riro. 

 

• Sliced Spinach leaves (7-10 cups)
• 7-10 pieces stock fish ear
• Assorted meat (1KG)
• 1 cup of sliced/ground tatashe
• Quarter cup of sliced pepper
• Half cup of sliced onions
• Half Cup of Ground Crayfish
• 2-3 spoons of iru (locust beans)
• Smoked fish (2-3 medium)
• Palm oil (200ml)
• 3 Seasoning cubes.

 

Preparation 

 

Step 1

Place the washed meat in a pot, add a little of water, season with salt, sliced onions, 2 seasoning cubes and allow to boil for 10-15 minutes, add 1-2 cups of water and cook till tender and the water is almost dried.

 

Step 2

Add the smoked fish, stockfish, add a cup of water and cook for another 10-15 minutes depending on the hardness of your stockfish, I love them when they are very soft. The water should be almost dried, don’t allow to burn.

 

Step 3

Remove the pot from heat, place another pot on heat and pour in some palm oil, 200ml. Allow to heat before adding the sliced onions, ground pepper/tatashe, stir and allow to fry for another ten minutes while stirring occasionally to avoid burning.

 

Step 4

Add the cooked meat/stock fish/smoked fish, stir and allow to simmer for 5 minutes, add the crayfish, iru, stir and allow another 3 minutes.

 

Step 5

Add a seasoning cube, salt to taste, stir and add the spinach leaves. Stir all together and allow to simmer for another 3-5 minutes and you just made a delicious pot of efo riro.

 

You can now serve your efo riro with Eba, Pounded yam, rice, beans, Semolina and Amala.