Efo is a green leafy vegetable plentiful in Nigeria. In this video I make a healthier version of Efo Riro soup. The main benefit of this recipe is it is made without seasoning cubes – that’s right, no MSG. Instead I use pink Himalayan salt and powdered crayfish to pack a flavour punch that works. If you want to enjoy a tasty local dish in a healthy way, this video is for you. Also, this recipe is Paleo, Whole 30 and Keto compliant so what’s not to love?
3 tbsp crayfish
1 small onion chopped
1 kg beef
1/2 kg shaki
2 tsp pink himalayan salt crystals
1/2 cup or 120ml palm oil
1 large onion, sliced
6 tatashe (red bell peppers), blended
2 ata rodo (scotch bonnet), blended
1 bunch efo tete
1 shot glass or 50ml iru
2 tbsp crayfish
2 1/2 cups stock from beef (all the stock remaining post boiling)
10 snails, boiled and halved (optional)
– Boil the batch A ingredients in a pot; that is the beef, shaki, pink Himalaya salt, crayfish, water, and onion until beef is soft and there is a little bit of stock left over.
– Heat the palm oil and saute the onion, blended tatashe and chopped pepper.
– Add the iru and remaining crayfish. Let saute for a few minutes.
– Pour on the the leftover beef stock, cover and allow to cook down into a thick, peppery stew where flavour remains but water has evaporated.
– Now blanch the efo leaves in a bowl of hot salty water and then allow to drain. Squeeze the leaves to remove any last liquid – this is to make sure that the final soup doesn’t end up watery.
– Add boiled meat, shaki and boiled snail (if using) to the rich peppery stew and mix to coat the meat.
– Add the efo leaves to the peppery stew which should now be pulpy and almost dry.
– Mix well and serve hot with your favourite swallow.
I hope you enjoy! You can watch me make the recipe here. Please subscribe to my Youtube Channel if you haven’t already!