Efo Riro needs no introduction as it’s one of the most popular vegetable soups in Nigeria and an absolute favourite of the Yorubas. It’s quite an easy dish to prepare, as long as you follow the major instructions and requirements.
To get the best out of Efo Riro, you need to use Palm Oil and a very rich beef/chicken stock, this means you need to properly season your meats as the stock is what really determines the outcome. We always rely on Larsor Beef Seasonings that never disappoints.
Also, try to use as many assorted types of meat as you possibly can, the more the variety, the better. Another tip is to fry your meats lightly, this helps to firm up the meat and also improves the appearance and taste of your Efo Riro.

Now, let’s cook.

Ingredients:

2 bunches Ugu leaves
Vegeta Onion
3 medium /2 big size bell peppers (Tatashe)
Tiger Chili Pepper Powder
1/2 cup Palm Oil
Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)
Dried stockfish (Panla)
Smoked Catfish
1 tablespoon Locust beans (Iru)
1/2 cup raw/cooked prawns (Optional)
1/4 cup smoked prawns (Optional)
Larsor Beef Seasoning
3 tablespoons ground Crayfish
Salt to taste
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