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Efo-Riro is a rich vegetable stew. This superb Yoruba specialty is made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as soko or tete.
- 1 kg / 2 lb fresh soko or tete (washed and blanched)
- 500 g / 1 lb assorted parts of meat (washed)
- 225 g / 8oz stock fish (pre-soaked)
- 1 medium smoked fish
- 225 g / 8 oz bushmeat (washed)
- 225 g / 8 oz cooked crab claws
- 4 snails (washed with lemon juice)
- 225g / 8 oz ground crayfish
- 225 g / 8 oz fresh pepper
- 500 g / 1 lb fresh tomatoes
- 1 small tin tomato purée
- 2 medium onions
- 190 ml / 6 fl oz palm oil
- 1 teaspoon iru
- 1 pt stock or water
- salt to taste
- Place the washed meats in a large pot, add a drop of water or stock.
- Season with salt and ground pepper and boil for 30 minutes or until tender.
- Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes.
- Remove from heat and place in a clean bowl.
- Wipe the pot out and pour in the palm oil.
- Place pot on fire to heat up the oil.
- Ground the tomatoes, onions, and chilies, add to the hot oil and fry for 10 minutes, stirring frequently.
- Add tomato purée and cook for 5 minutes until well blended.
- Add the cooked meats, crayfish and some more stock if necessary.
- Simmer for 10 minutes.
- Finally, add the blanched tete or soko, cook for 5 minutes, check seasoning and serve with iyan.