Efo riro is a fresh vegetable soup cooked mostly by the Yoruba people. It is similar to Edikang Ikong soup which is cooked by the efik people. This soup can be cooked with different vegetables like shoko, Gure, tete, etc. It is best enjoyed with pounded yam, semolina, fufu, eba etc. It has a lot of nutritional value it adds to the body, like vitamins and minerals. Efo riro is taken with pap and eko in the Yoruba land.
Vegetable (efo tete, shoko, igbo, gure)
Iru (locust beans)
Fresh fish. Stock fish
HOW TO COOK EFO RIRO
Prepare your pot and all necessary ingredients for the soup
Wash the vegetable and cut it into tiny pieces
Put your pot on the cooking gas, pour some palm oil and heat it up for 3 minutes
Pour your locust beans in the hot palm oil and heat it up for 2 minutes
Add your fresh pepper and Maggi and salt to taste, add your fresh fish, pomo, crayfish, shaki and all necessary ingredients.
Cover it to boil for 3 minutes
At this stage add your fresh vegetable and stir together
Cover it for 5 minutes and its ready for consumption.
NUTRITIONAL VALUE OF VEGETABLE TO THE BODY
It has no cholesterol. (Sauces or seasonings may add fat, calories, and/or cholesterol.) Vegetables are important sources of many nutrients, including potassium, dietary fiber, folates (folic acid), vitamin A, and vitamin C. Diets rich in potassium may help to maintain healthy blood pressure