EFO RIRO (spinach or kale soup)

5 from 32 votes

This soup is so rich and easy to make, it's easily adaptable to suit your lifestyle !

Prep Time12

Cook Time20

Total Time32

Course: Dinner, Lunch

Cuisine: Nigerian, West African

Servings:

Calories: 438kcal

24 .oz chopped frozen spinach (680g)
24 oz chopped frozen kale (680g)
1 tablespoon Iru (locust bean),thoroughly rinsed
1 cup fish shred , washed and boned (optional, I used kini fish)
1 lb cooked meat of choice (a combination of goatmeat, cow skin, tripe, or shrimp can be used)
3 tablespoons ground crayfish
4 .oz thin tomato paste
½ cup palm oil
½ medium onion
3 sweet pepper (optional)
3 red bell peppers
2 garlic cloves
1 teaspoon fresh minced ginger (optional)
2 habanero peppers
2 tablespoons chicken bouillon powder (or 1 stock cube)
salt to taste

Add the peppers, onion, garlic, and ginger into a food processor. Pulse about 3 to 4 times until roughly chopped.
Add the palm oil to a saucepan over medium-high heat
once it’s hot, carefully add the pepper mixture and iru. fry for about 7-10 minutes, often stirring to avoid burning
Add the seasoning cube, salt, crayfish, and fish shreds. Stir to combine. Cover loosely and simmer on medium-low heat for 3mins.
Add the seasoning cube, salt, crayfish, and fish shreds. Stir to combine. Cover loosely and simmer on medium-low heat for 3mins.
Meanwhile, run your frozen vegetable under cold running water until thawed. Squeeze out any excess water from the vegetable.
Add the vegetable and combine with sauce. Allow to simmer uncovered for about 4 minutes, adjust taste and remove from heat.
The soup is ready to serve. Store remaining soup in a food storage container in the refrigerator for up to 2 days or freeze for 2-3 weeks. PS: If you don’t want to run the vegetable underwater, add it directly to the soup. Make sure to skip adding water or stock as mentioned earlier
else, the soup will be watery.