Published via Ecency

The nigerian spinach stew is a vegetable stew which was commonly known as “Efo riro” but was known by my family as “Soko yokoto” it is a native soup of the yoruba people of the south west Nigeria.It is my family’s favorite soup that my mother cooked often that whenever we are eating any swallows or in some cases rice everyone in the family already know it my mother’s famous soko yokoto.
Apart from the fact that the spinach stew is very budget friendly, it is highly rich in Vitamins, Magnesium, Calcium, Potassium,and Iron. It is also popularly known for improving digestion, boost immune and improve the sight.
Efo Riro needs no introduction as it’s one of the most popular vegetable soups in Nigeria and a favourite of the for almost all Yorubas.
So join me lets recreate my mother’s recipe 😊

INGRIEDIENTS

Spinach leaf

Locust beans
Onion
Salt and seasoning of choice
Palmoil
Pepper
Cow skin (Pomo)
Smoked fish

PREPARATION

Pick the vegetable from the stalk and slice into chunks
Rinse vegetable clean,Add hot water to soften the chunks, drain and set aside

ensure you get rid of practically all the water in it before adding, failure to do this will produce limp and soggy Efo Riro.

Wash locust beans and set aside

Chop 1 onion
Little potion of salt and seasoning set aside

Shred the smoked fish into flakes and also set aside

Roughly chop the bell pepper (tatashe) and onions, add to a blender and pulse for coarse texture (alternatively, use a food processor for perfect coarse texture

Clean pomo and also set aside

Then start by bleaching the oil

Add onions and locust beans to bleached oil and fry for 30 seconds

Then go ahead and add your blended pepper and onions, leave to fry.
Add seasoning, salt and pomo to allow the pomo steam with the stew so it won’t taste bland

After it is well cooked for at least 15minutes add smoked fish
Then lastly add your well cleaned spinach leaf, then mixed together thoroughly and cover to steam for 10 more minutes