Efo Riro
A flavorful and nutritious Nigerian vegetable soup, traditionally made with spinach or pumpkin leaves, cooked in a rich pepper sauce.
Ingredients
- about 450 g Spinach
- 1 medium Red bell pepper
- 1 small Scotch bonnet pepper
- 1 medium Onion
- 0.25 cup Palm oil
- 0.5 cup Smoked fish flakes
- 2 tablespoons Crayfish (ground)
- 2 Beef bouillon cubes
- 0.75 teaspoon Salt
- 0.5 cup Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash and chop spinach. Set aside.
- 2Blend red bell pepper, scotch bonnet pepper, and onion into a coarse paste.
- 3Heat palm oil in a pot over medium heat. Add the blended pepper mixture and cook for 5 minutes, stirring occasionally.
- 4Add smoked fish flakes and ground crayfish. Cook for another 5 minutes.
- 5Add spinach to the pot and stir well to combine with the pepper mixture.
- 6Add water and beef bouillon cubes. Season with salt. Cover the pot and cook for 10-15 minutes, or until the spinach is tender and the flavors have melded.
- 7Serve hot as a side dish or with fufu.
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