The Efo riro is a delicious mix of vegetable and all sorts of proteins (meat, fish etc) and it’s something anyone that has had a taste of it definitely enjoys. Like many other traditional dish that found its way to the city, the Efo Riro has been embraced by many non-south western homes . It has become a dish that would be served at dinner gatherings and events.
One thing I particularly like is the fact that this dish serves two purposes, to prepare this delicacy you can use either the Efo shoko ( celosia argentea/Lagos spinach ) which is wildly used or the Efo Tete which we at the south eastern part refer to as “Green”( Callaloo or African Spinach ) which I prefer.
To start of, here’s what you need:
- 3 bunches of chopped fresh spinach (Efo tete) or
- 3 packs of defrosted chopped frozen spinach (9oz packs)
- Parboiled meat (Goat meat or beef, Pomo, shaki) etc.
- 1 cup of palm oil
- 1 thinly sliced medium onion bulb
- 2 tablespoons whole locust beans (Iru)
- roughly grounded tomato and pepper paste or pure pepper paste.
- 2 cups shredded fish (smoked Catfish preferably)
- 2 Tablespoon blended crayfish
- ½ cup red prawns (Optional)
- Salt to taste
- 2-4 Bullion Cubes
Here’s a Video of Chef Lola showing us the simple ways we can prepare the Efo Riro sauce;
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