What kind of vegetable do you all use for efo riro? I use what's commonly called "Greens" or spinach?? here in Lagos, but the color turns to a very dull almost brown green by the time it's cooked.

I had efo riro at a restaurant recently and the vegetable was a nice bright green, any suggestions ladies? Thanks!

You can either add a little salt to the water you're using to blanch the vegetables, or strain the greens while half done [before adding them to the stew].  That way you shorten the overall cooking time.  Also, add the veggies after the sauce is done cooking- not at the beginning. They should be the last thing added to the stew, then steamed/stirred briefly in the sauce

I'm assuming you blanch the greens before cooking.

Definition:

This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.

http://busycooks.about.com/library/glossary/bldefblanch.htm

the brown color is a result of overcooking- it shows all the nutrients are gone. And yes, the green veggies taste better.

Just avoid cooking the stew too long.

http://www.ehow.com/how_13887_blanch-vegetables.html?ref=fuel&utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_art




Its better to actually to watch someone do it.

http://video.search.yahoo.com/video/play?p=how+to+blanch&ei=UTF-8&fr=slv8-ygames&fr2=tab-web&tnr=21&vid=000148669825

tpia, are you sure you're talking about efo riro?

Seun:

tpia, are you sure you're talking about efo riro?

yes.

My mom taught me the right way to blanch veggies as a teenager. She warned me about this problem of overcooking. It makes the greens lose taste.

I know it looks complicated on paper, but it isnt, really. Thats why I looked for a video but unfortunately couldnt find the right one.

W use spinach, collard greens, or 'tete'. . . . . , i like my vegetable soup to have that crunchy bite to it. . . . .  .

thanks people