HOW TO MAKE EFO RIRO

efo riro
efo riro

Learn to make the original Nigerian Efo riro for free! We provide videos and written instructions. You will be a professional in no time!

EFO RIRO

INGREDIENTS: Efo riro

  • Assorted meat and fish; (Beef, Shaki, Smoked fish, Dry fish, Stock fish)
  • Ground crayfish
  • Onion
  • Locust beans
  • Salt
  • Efo Tete/ Efo Shoko
  • Tatashe pepper
  • Stockcubes
  • Palm oil
  • Salt & Habanero / Scotch Bonnet peppers (to taste)

INSTRUCTION:

  • Soak the stockfish for a few hours if you are using this ingredient until it becomes soft and removes the bones in it.
  • Wash the vegetable of your choice thoroughly and cut into small pieces.
  • Remove the seed from the tatashe pepper and grind until it is coarse.
  • Get your onions ready by slicing them, pound the pepper and grind the crayfish.
  • Cook the Shaki with little quantity of water because it is the toughest type of meat to be used.
  • The Efo riro soup should have little water so be careful of the quantity of water added.
  • Add the already cooked stockfish and dry fish when you notice that the shaki starts to form a curly shape.
  • When these ingredients are almost cooked, put in the beef, sliced onions and stock cubes.
  • That aside, heat up little quantity of palm oil in a pot, adding sliced onions afterward.
  • Fry the tatashe peppers in the heated palm oil for a few minutes until there is no more water in it.
  • At this point, put in the crayfish and locust beans which are popularly known as ‘Iru.’ Stir well.
  • Put in the already cooked assorted fish and meat. Stir well and leave to cook for a bit.
  • Pour the vegetables and stir all the ingredients together. Leave to cook for a few minutes. Add sufficient salt, allow to steam before turning off the source of the heat.

Learn to make Nigerian Catfish Pepper soup.

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