Smack your fingers with Naija’s Efo-riro!
There are different kinds of soups in Nigeria, where I come from. Some go with certain kinds of meals while others can be eaten just like that without accompaniments. Different parts of the country have soups associated with them while some are common to all but ways of preparation are different. Vegetable is common to all, there are different types of vegetable and ways of making them into soups.
Very leafy green vegetable is the main ingredient for this meal ( you can make use of spinach). scotch bonnet pepper, tomatoes, onions (all blended, you can also have scotch bonnet or habanero pepper and onions diced for later use too). Other ingredients needed are Beef, Assorted meat and fish, shaki (cow tripe) All boiled, smoked fish, dry fish and stock fish.
- Palm oil
- 2 tablespoons ground crayfish.
- 1 medium onion.
- 3 big stock cubes (spinach needs more seasoning)
- Salt to taste
Okay, let’s cook!
Slice spinach and add hot water with a pinch of salt for three minutes and drain. Place an empty pot on the Gas stove, ensure it’s dry and pour 2 cooking spoons of palm oil and ensure it bleaches before adding the blended pepper and onions, fry and don’t let it get burnt. Add the stock, the cubes, meat and cow tripes add salt to taste, and water, depending on how watery and how much spinach you have. Cover and let it cook for about 5–7 minutes before adding the spinach. Cover again for 5minutes but do not over cook in order not to lose nutrients. turn off the gas, add the diced bonnet and onion mix and cover up. The vegetable is ready to eat. It can go with Pounded yam, Rice, other traditional food and can be eaten alone.
Bon a petite!
