EFO RIRO(Mixed vegetable soup) - SOUP 2- "TOP 4 TRADITIONAL SOUPS"

EFO RIRO 

                                                                                                                                                                 

I have 3 words to use to describe this meal. Spicy, nutritious detox er. (is detoxer a word?....but yeah this spinach based meal cleanses your insides.)Lets get cooking.








INGRIDIENTS

15 Cups of chopped  and rinsed efo(spinach) or Shoko leaf

20 Scocth bonnets

8 Big red sweet peppers

3 Large onion bulbs for blending

1 chopped onion for the palm oil

Half a cup of palm oil

3 table spoons of fermented melon seeds (iru)

Deboned dried fish

1 cup of dried prawns

4 Stock cubes

1 leveled teaspoon of salt

Pre boiled  and lightly fried meat assortments (as you wish)

Method

Pound your chillies, sweet peppers and onions with a pestle and mortar for about  5 minutes, but do not crush to a smooth paste / or use a food processor and half a cup of water.

Heat up oil in a cooking pan for about 3 minutes until it is extremely hot and starts to darken. (please put on your smoke extractor or make sure all windows and doors are opened, as the palm oil causes a lot of smoke and my lead to suffocation or choking). Once you are satisfied that the palm oil is extremely hot, add the chopped onions and stir as the onions lightly fry.
Allow the onions to fry for 30 seconds and then add your crushed peppers &onions combo.

 Let the peppers fry in the oil for about 15 minutes on medium to low heat and then add your dried fish and prawns. Cover the pan and let it cook for a further 5 minutes before you add your fermented melon seeds, salt and stock cubes.

Stir in the seasoning and leave the peppers to cook for a further 6 minutes before you add your pre boiled fried meat assortments.  Allow the meat to cook with the pepper for about 3 minutes and then slowly sprinkle in your vegetables (spinach or shoko) whilst ensuring you stir in all the vegetables properly.

Cover the pan and leave it for a further 3 minutes and then turn off the heat.  Let the cooked soup sit for about 15 minutes to let the seasoning infuse properly before you serve. Serve with any of the AYSUGGEST’S and thank me later.