Something For The Holiday: How To Make Efo Riro

Its an extended weekend, and this means there will be more than enough time to make something different in your kitchen. If you’ve always wanted to make those nice African dishes you get to eat only from your fancy restaurant, here’s a first step to it, prepare a nice Efo riro to your taste.

Recipe for 2 servings:

1 big bunch shoko leaf (shredded)

1 cooking spoon palm oil

6 fresh red peppers

10 large fresh tomatoes

1 large onion (chopped)

1 stockfish head (deboned)

2 tablespoons ground crayfish

1 teaspoon ground locust beans (optional)

Assorted meat and ponmo

2 smoked panla fish

1 smoked titus fish or catfish

Salt and seasoning to taste



Wash and season the meat. Bring to boil and cook until tender. Clean, wash and add the fish. Add the stockfish and cook until a thick stock is produced. Remove from heat and set aside. Combine the tomatoes, pepper and onion and blend into a smooth paste. Fry in hot palm oil for few minutes adding the chopped onions. Add the meat, stockfish and fish. Do not add the stock yet. Add the crayfish, locust beans, salt and seasoning to taste. Add the shredded shoko vegetables and stir. Add the stock, a little at a time. If the water is too much, do not add everything. Simmer for some minutes and serve hot with eko, agidi, eba, semovita, eba, iyan, or fufu.

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