Efo Riro (Vegetable Soup)

Instructions

1. 1Wash the about 450 g of spinach (or other leafy greens) thoroughly and chop them into bite-sized pieces.
2. 2Dice the 1 medium red bell pepper and the 1 medium onion into roughly 1.27 cm cubes. Finely chop the 1/2 small scotch bonnet pepper, removing seeds if you prefer less heat.
3. 3Heat the 1/4 cup of palm oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced red bell pepper and diced onion, and sauté for 5-7 minutes, or until they begin to soften and the onion is translucent.
4. 4Add the about 225 g of smoked tofu, cut into 2.54 cm pieces, and the 2 tablespoons of locust beans (iru) to the pot. Cook for 5 minutes, stirring occasionally, until the tofu is lightly browned.
5. 5Add the chopped about 450 g of spinach and the 2 cups of vegetable broth to the pot. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the spinach is fully wilted and tender.
6. 6Stir in the 1 teaspoon of salt. Taste the soup and add more salt if needed. Serve the Efo Riro hot.

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