Efo Riro (Vegetable Soup)

Ingredients

• about 450 g Spinach
• 1 bunch Pumpkin Leaves (Ugwu)
• 0.5 cup Palm Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 1 small Scotch Bonnet Pepper
• about 170 g Smoked Fish
• about 113 g Shrimp (optional)
• 2 tbsp Ground Crayfish
• 1 cup Vegetable Broth
• 1 tbsp Locust Beans (Iru)
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash and chop the spinach and pumpkin leaves.
2. 2Heat palm oil in a large pot over medium heat. Add chopped onion, red bell pepper, and scotch bonnet pepper. Sauté until fragrant.
3. 3Add locust beans, smoked fish, shrimp (if using), and ground crayfish. Cook for 5 minutes.
4. 4Add the chopped spinach and pumpkin leaves, and stir well.
5. 5Pour in vegetable broth, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
6. 6Season with salt to taste.
7. 7Serve hot with fufu or eba (garri).

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