It felt really great trying something new. Something that I had just seen with my eyes, but hadn’t attempted to taste, nor prepare. Having Emmanuel guest blog for Dish with Trysh today is therefore such an honor, and more of a ‘West meets East’ kind of thing. I totally respect him as a chef for he does the best ‘jollof’ in town. Efo Riro is a soup native to the Yoruba people of western Nigeria. It is a thick soup packed with proteins; from shrimps, to beef, to cray fish and the list goes on and on. At first, the thought of having all the meat mixed together didn’t sit well with me, but to my surprise, It was delicious. Very authentic taste, plus the spice added the kick.
- Chooped Yu choy: (A leafy green vegetable which is a variants of spinach.)
2. 2 bell Peppers
3. 1 onion ( Chopped)
4. Smoked shrimps ( 1/2 a cup)
5. Saki (Tripes)
6. Pomo (cow skin)
7. Beef ( cut into cubes)
8. 4 cubes of maggi
9. Ground crayfish ( 2 spoons)
10. one teaspoon of salt
- Blend the pepper, onions and the scotch bonnet together until smooth but not very runny. Set that aside
- Prepare your pot by pouring half a cup of palm oil, then leave it to saute on high heat for about 5 minutes.
- Add hot water to your chopped Yu Choy greens in order to denature them. Leave that to sit for about 5 minutes too.
- Once the oil is ready, add your pepper mixture, salt then the maggi and began frying .
- After about 5 minutes, add the cray fish, beef , tripes, pomo and the shrimp. Stir for a bit , reduce the heat, cover then allow it to cook completely.
Have this with a starch of your choice since it is already packed with proteins. Th Yoruba people have it with pounded yam, eba or fufu.