Easiest Way to Make Ultimate Vegetable soup (Efo riro)

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The ingredients needed to make Vegetable soup (Efo riro):

1. Get 1 big bunch spinach
2. Make ready 200 g fresh tomatoes
3. Take 75 g pepper
4. Take 1/2 kg beef
5. Prepare 2 tblsp locust beans (iru)
6. Take 1/2 kg kpomo
7. Take Small smoked fish
8. Prepare 1/2 cup palm oil
9. Get 1 ball onion
10. Prepare 6 stock cubes
11. Prepare to taste Salt
12. Take Water

Efo Riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. The vegetables that can be used to cook this soup are Efo Shoko or Efo Tete (Green Amaranth). If these are not readily available where you live, leafy or frozen spinach is a very good substitute. Location Created: Ashake's Kitchen, Maraba, Nasarawa State.

Steps to make Vegetable soup (Efo riro):

1. Wash beef and kpomo, season and cook till it's soft.
2. Blend pepper, tomatoes and onion roughly.
3. Preheat a dry pot, add palm oil, allow to heat for few seconds, add onion, pepper and tomatoes. Allow to fry to remove sour taste then add iru. Allow to fry.
4. Add meat and kpomo mixture to the frying ingredients on fire. Add stock cubes and salt to taste and little water if necessary.
5. Wash vegetable before chopping, add salt and wash three times after chopping to remove any form of sand.
6. Boil some water, add the boiling water to the chopped vegetable, drain out the hot water after 3seconds, rinse with cold water immediately. Drain out the water thoroughly to avoid having excess water in your soup.
7. Add the steamed veggies to the mixture in the pot add you washed smoked fish at this point, allow to cook for some minutes.
8. Serve with any sallow.

If these are not readily available where you live, leafy or frozen spinach is a very good substitute. Location Created: Ashake's Kitchen, Maraba, Nasarawa State. Ingredients: Leafy vegetables, stockfish, cow skin, palm oil, crayfish, scotch bonnet pepper, tatase, locust bean, tripe 'saki', assorted meat, chicken (or any protein. In the case of efo-riro for example, oil serves two purposes. It enhances the color of the prepared vegetable soup and it also adds to the taste.

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