We know you love your West African delicacies and so today we are sharing our scrumptious Efo Riro soup recipe. This good looking, mouth-watering, tasty, vegetable packed soup is delicious and nutritious (think bell peppers packed with Vitamins A and C, palm oil with its Vitamin E and locust beans stuffed with lipids) and goes perfectly with coconut poundo. The name of this popular Nigerian soup comes from Yoruba where it loosely translates to stirred spinach. It also tastes fantastic made with mushrooms or tofu instead of meat for vegetarians/vegans. Locust beans and crayfish add an amazing depth of flavour without any artificial additives required. You can find the key ingredients used here:
Ami Ami spice https://africanplate.co.uk/product/ami-ami-spice/
Coconut Poundo https://africanplate.co.uk/product/coconut-poundo/
Share your pictures with us if you make it!
1kg Leafy greens (spinach, kale)
5 Bell peppers
1 medium Onion
4 medium Tomatoes
2 Scotch bonnets
10g African Plate locust beans (soaked in water for 30 minutes)
1 teaspoon Salt
10g African Plate Crayfish (ground)
25ml Palm Oil
1 teaspoon African Plate Ami Ami Spice
For a non-meat alternative, the beef could be substituted for dried mushrooms.
- Boil the meat in salted water with the Ami Ami Spice until soft.
- Blend the peppers, onions and tomatoes roughly on the pulse setting.
- Fry the cooked meat in palm oil for 2 minutes and add the locust beans.
- Fry for another 2 minutes and then add the blended ingredients. Fry for 15 minutes.
- Chop the washed greens coarsely and add to the fried stew. Cover the pot tightly and allow the steam from the wet greens to cook them.
- Cook for 5 minutes. Add the ground crayfish just before removing from the heat and mix well.
- Serve with African Plate Coconut Poundo.
Do let us know how you get on if you try the recipe!