Efo riro (Yoruba: ẹ̀fọ́ riro) is a vegetable soup and a native soup of the Yoruba people of western Nigeria.[1][2] The two vegetables most commonly used to prepare the soup are Celosia argentea (ṣọkọ̀ yòkòtò)[3][4] and Amaranthus hybridus (ẹ̀fọ́ tẹ̀tẹ̀).[5][6][7][8]

Efo riro

Type	Dish
Place of origin	Yorubaland (Western Nigeria)
Region or state	Nigeria
Main ingredients	stockfish, scotch bonnets (atarado), tatashe (red bell pepper), onions crayfish, water, palm oil, red onion, leaf vegetables, other vegetables, seasonings, meat
Media: Efo riro

Ingredients

The ingredients used to prepare ẹ̀fọ́ riro vary, especially in which meats are included,[9][10] but some common ingredients are:

• Beef
• Cow tripe (shaki)
• Cow skin (ponmo)
• Smoked fish
• Dry fish
• Palm oil
• Celosia argentea or green amaranth
• Peppers (red bell peppers or chili peppers)
• Ground crayfish
• Onions
• Bouillon cubes
• Locust beans
• Salt

Culinary accompaniments

Ẹ̀fọ́ riro is often eaten with Nigerian swallow foods like eba, pounded yam, or fufu. Other starchy foods such as rice and boiled plantain may also be eaten with it.[11][12][13][14]

References

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