Nigerian Spinach Stew : How To Cook Efo Riro soup

INGREDIENTS

• 3lbs of spinach
• 2lbs ugu
• 1 tablespoon Ogiri okpei (locust bean)
• 1 cup dry or smoked fish washed and de-boned
• cooked beef
• 2 cups of shrimp
• 3 tablespoons ground crayfish
• 2 cups of crushed tomatoes
• 1/2 cup olive oil
• 1 large onion
• 3 red bell peppers
• 2 habanero pepper crushed
• 1 tablespoon Achi powder
• 1 knorr cube or 2 tablespoons seasoning powder
• Salt to taste

Instructions

This delicious west African stew (efo riro soup) is made with tomato, red bell pepper (tatashe), onion, fermented locust bean (Okpei) crayfish, onion, and many other ingredients. This soup is healthy, tasty and easy to put together. It can be cooked to adapt to a vegetarian or meat lovers diet. This is a yummy way to add more vegetables to your diet.

1) First, you boil your meat.

2) Blend the tomato, pepper, 1/2 of the onion, in the food processor.

3) In a separate pot, cook the spinach till water starts to come out of it. Drain with a sieve and squeeze out excess water. This is to limit the amount of water in the soup.

4) Fry the remaining onion and blended tomato, allow to cook over medium heat for 20-30 minutes. Add the beef or your meat of choice with some of the stock. Don’t add too much to avoid getting a watery stew. Mix the achi powder with some water to avoid clumps, then add it to the soup.  Allow to boil for 5 minutes.

5) Add the fresh shrimp to the sauce, then add the spinach.

6) Add the ugu leaves and cook for 5 more minutes.

7) This stew is best served warm. Serve with rice or cauliflower rice.

Notes:

You can also use tomato paste in place of fresh tomato.

If you can’t lay your hands on ugu leaves, you can use Kale, dry ugu, mustard as a substitute.

You can pair this stew with brown rice, white rice, fufu, garri, quinoa, bulgar, couscous, beans and cauliflower just like mine.

This soap (efo riro) can be stored in the freezer for up to 3 weeks.

Nigerian Spinach Stew : How To Cook Efo Riro

Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• spinach (680g)
• Ugu(680g)
• 1 tablespoon Ogiri okpei (locust bean)
• 1 cup dry or smoked fish washed and de-boned
• cooked beef
• 2 cups of shrimps
• 3 tablespoons ground crayfish
• 2 cups of crushed tomatoes
• 1/2 cup olive oil
• 1 large onion
• 3 red bell peppers
• 2 habanero peppers
• 1 tablespoon Achi powder
• 1 knorr cube or 2 tablespoons seasoning powder
• Salt to taste

Instructions

1) First, you boil your meat.

2) Blend the tomato, pepper, 1/2 of the onion, in the food processor.

3) In a separate pot, cook the spinach till water starts to come out of it. Drain with a sieve and squeeze out excess water. This is to limit the amount of water in the soup.

4) Fry the remaining onion and blended tomato, allow to cook over medium heat for 20-30 minutes. Add the beef or your meat of choice with some of the stock. Don't add too much stock to avoid getting a watery stew. Mix the achi powder with some water to avoid clumps, then add it to the soup. Allow to boil for 5 minutes.

5) Add the fresh shrimp to the sauce, then add the spinach.

6) Add the ugu leaves and cook for 5 more minutes.

7) This stew is best served warm. Serve with rice or cauliflower rice

Notes

You can also use tomato paste in place of fresh tomato. If you can't lay your hands on ugu leaves, you can use Kale, dry ugu, mustard as a substitute. You can pair this stew with brown rice, white rice, quinoa, bulgar, couscous, beans and cauliflower just like mine. This soap can be stored in the freezer for up to 3 weeks.

OKRO SOUP RECIPE AND PREPARATION