Vegetable soup is one of my favourite things in the world. It just seems right to make my first food post about it. I love it, the taste, making it and of course the nutritional benefits. There are different ways to prepare it in Nigeria. However, I will be talking about efo riro.
Typically the basic ingredients for making efo riro are pumpkin leaves, tomatoes, bell peppers, onions, palm oil, locust beans and the type of animal protein you want.
To personalize mine, I added carrots, spiced with ginger and garlic and didn’t add locust beans (mainly because I forgot to buy in the market.🙈).
- Pumpkin leaves (Ugu or Efo)
- Scotch bonnet peppers
- Dried and ground ginger
- Dried and ground garlic
- Ground Crayfish
- Palm oil
I washed and seasoned the beef and ponmo for one hour with salt, pepper, ginger and garlic. Then I boiled for about fifteen minutes before adding the stockfish. While it was boiling, I added the blended tomatoes and bell peppers, and the diced onions and carrots.
After ten minutes, I added palm oil and allowed it to boil for seven minutes. Then I added the washed and sliced pumpkin leaves and allowed it to steam for four minutes before taking it down. Notice, I said “steam” not boil after adding the leaves. Which I did to preserve as many nutrients as I could.