Efo Riro

Submitted by:
Ibukun Filani, Chemnitz, Nigeria
English Language and Applied Linguistics

Image Source: Author

Ingredients

Fluted pumpkin leaves
2 red bell pepper
2 red cayenne pepper
Scotch bonnets
2-3 Tomatoes
1 onion
Stock fish
Dry/Smoked fish
Ponmo (Cow Skin)
Boiled meat
Meat stock
Locust beans
Palm Oil
Curry
Thyme
Seasoning cubes
Salt

1. Have the pumpkin leaves sliced/cut into bits and set aside.

2. Blend tomatoes, onion, and pepper coarsely and set aside

3. Heat palm oil for a minute and then add the blended coarse paste. Cook for 8 minutes.

4. Add the locust beans, fishes, ponmo, and boiled meat. Add curry and thyme. Add meat stock. Add salt and seasoning cubes to taste.

5. Pour the pumpkin leaves and stir. Cover the pot to let the leaves cook for five minutes.

Efo Riro is ready!

Background

Efo Riro is a soup/stew in Yoruba culture. It is taken with other foods like rice or pounded yam. Efo is the Yoruba word for vegetables, but it does not cover all vegetables. It refers specifically to some types of vegetables that can be made into soup/stew in the culture. There are several of them in Yoruba culture. Here, I have described making Efo Riro from ugwu leaves (pumpkin leaves). Generally, the quantity of efo and taste of individuals (e.g. does a person like spicy food) determines the quantity of ingredients.

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