Obe Efo|Efo riro| Vegetable soup-How to make Efo

Obe Efo is a yoruba name meaning vegetable soup.

It's a delicacy used to enjoy many food ranging from rice to the starchy staples like Eba, Semolina, Amala, Wheat, and the almighty pounded yam.

My dear you never chop life if you've not tasted this soup,no offense.

Especially when it contains assorted meat like ponmo kika, Tilapia fish, cow and goat meat, Abodi, Saki, Liver, Isan (muscle),ngwogwo,biscuit bone...

If i should start ehn, we no go finish.

Some people use tomato for their efo but I don't like tomato in any of my soup.I guess I'm the odd one out,reason-i love pepper so much, without pepper in my nigerian foods, I may puke.

For my Obe efo, I used:

• 4 bags of spinach leaves ( full pot)
• Assorted meat- i used, cow meat,ponmo,shrimps and dried fish
• 1/2 cup of palm oil
• grounded dry crayfish
• curry, maggi, thyme and salt to taste (spices)
• 2 scotch bonnet pepper- ata rodo
• 2 large red pepper
• 2 small onions

Cooking Procedure:                                                                                    

1. Soak the dried fish in hot water containing a pinch of salt.

2.Wash the remaining meat, season and bring it to a boil using the spices at

   medium heat.                                                                                  

  Ponmo should be at the bottom of the pot because,it takes time to cook.

3. Blend the onions, red pepper and dry crayfish(if not grounded already). Slice

    the ata rodo

4. Wash and dice the spinach and any other vegetable you will be using.

 

5. Check if the meat is cooked especially the ponmo, let the stock be absorbed 

   by the meat.When the meat is well cooked,pour in the palm oil,leave for 

   2-5 mins on high heat if you want it fried a bit.

7. Then add in the blended pepper and the washed,soaked dried fish and stir.

    add water,if necessary. I already had blended red pepper.

  

8. Leave on medium heat till it starts boiling.

9. Reduce the heat and spread the diced spinach and any other vegetable

  you want to use. Do not stir yet. Cover the pot and leave to simmer for 5-

  10 mins. (Put already salted fish at this point, if you're using fish)

10.Open the pot, stir the content and check for taste. Add spices if necessary and stir again.

11.Leave on low heat for 5 mins.

    If you want to put egusi, rinse a hand full in water and blend with little water

    and then add it to the soup and stir. Leave for 7-10mins on low heat to cook.

12.Clean up cooking area and remove the efo from heat.

And your Efo riro is ready to be enjoyed with Eba, Fufu, Pounded yam, Wheat, Amala, Semolina and even White Rice. 

Enjoy!