Efo Riro


4 Red bell peppers 1 cup of palm oil
1 medium red onion 1 medium onion bulb
2 Scotch Bonnet Peppers 2 tbsp blended crayfish *
2 Fresno Peppers 1/2 cup dried smoked fish
1 Serrano pepper 1 1/2 lbs pre-cooked beef
2 tbsp dried locust beans
27 oz chopped frozen spinach
salt (to taste)

* - optional 

  • Chop all listed ingredients for the pepper base. Combine in a blender and pulse into a rough, coarse consistency. Pour mixture into a strainer and rest to remove excess fluid. Pour into a pot and heat until the water content is completely evaporated and the blended pepper base is thickened.
  • Place a large pot over medium-high heat, add in the palm oil. Heat oil until a little smoky.
  • Add in the sliced onions and fry until translucent
  • Add in the reduced pepper base.  Lower the heat and over and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
  • Add in the remaining soup ingredients (except the spinach), and allow to simmer for another 15 mins
  • To prep the spinach, defrost in the microwave, and squeeze out excess water
  • Add in the spinach, combine slowly with sauce until the sauce is thickened. Taste and adjust for seasoning, leave to simmer for another 3 - 5 more minutes.
June 16, 2019 — Sopefolu Adegoke

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