Efo riro (vegetable soup)

Name: Efo riro (vegetable soup)
Cuisine: Nigerian
Ingredients: Vegetable (I used the vegetable called shokoyokoto); 8 Scotch bonnet pepper; 3 red bell pepper; 2 medium sized smoked fish; 2 medium sized dried fish; 2 cooking spoon of both palm oil and g.nut oil; 1 kg goat meat; Spices; 1/2 tsp black pepper; to taste Salt; 1/2 kg Ponmo; 3 tbsp locust bean powder; Water; Ginger and garlic paste; 3 tbsp crayfish (grinded)

Amatulghaniy @ama2

Adding smoked fish to vegetable soup makes lot of sense especially when well seasoned before smoking (I smoked it myself💪💪)

I have been craving for this combo and I was able to make and eat it. Alhamdulillah!.

Enjoyed by all. Hubby and his friend returned my plate back to me licked,🤣🤣🤣😋😋😋💃💃💃.

Adding smoked fish to vegetable soup makes lot of sense especially when well seasoned before smoking (I smoked it myself💪💪)

I have been craving for this combo and I was able to make and eat it. Alhamdulillah!.

Enjoyed by all. Hubby and his friend returned my plate back to me licked,🤣🤣🤣😋😋😋💃💃💃.

Amatulghaniy @ama2

Adding smoked fish to vegetable soup makes lot of sense especially when well seasoned before smoking (I smoked it myself💪💪)

I have been craving for this combo and I was able to make and eat it. Alhamdulillah!.

Enjoyed by all. Hubby and his friend returned my plate back to me licked,🤣🤣🤣😋😋😋💃💃💃.

Adding smoked fish to vegetable soup makes lot of sense especially when well seasoned before smoking (I smoked it myself💪💪)

I have been craving for this combo and I was able to make and eat it. Alhamdulillah!.

Enjoyed by all. Hubby and his friend returned my plate back to me licked,🤣🤣🤣😋😋😋💃💃💃.

Saved

Ingredients

Vegetable (I used the vegetable called shokoyokoto)
8Scotch bonnet pepper
3red bell pepper
2medium sized smoked fish
2medium sized dried fish
2cooking spoon of both palm oil and g.nut oil
1 kggoat meat
Spices
1/2 tspblack pepper
to tasteSalt
1/2 kgPonmo
3 tbsplocust bean powder
Water
Ginger and garlic paste
3 tbspcrayfish (grinded)

Saved

Steps

1

Get all ingredients ready, cleaned and handy
2

ChoppcWash the goat meat, season with spices, garlic and ginger paste, onion and salt, and bring to boil. While cooking, add the Ponmo and dried fish(already cleaned with salt and hot water, deboned).
3

While the meat is boiling, roughly pound or blend the peppers (scotch bonnet, red bell pepper, black pepper, onion, garlic and ginger).
4

Chop the vegetable but not thinly sliced, wash and steam lightly with little salt for 2-3minutes
5

By now the meat is completely cooked, bring down and drain the stock, keep aside.
6

Put clean pot on fire, add the cooking oils, when hot (not bleach), add chopped onions fry until translucent then pour in the blended peppers, allow to fry stirring occasionally to avoid burning. Add the meat/fish stock, boil and add in the meat, fish and ponmo, stir. Allow to cook for 5 minutes, at this point, add in the already deboned smoked fish and crayfish. Taste and adjust if necessary.
7

Add the steamed vegetable and stir gently in order not to make the fish chunks to become mashed. Allow to simmer for 1minute and bring down. Enjoy 😋😋😋
8

Can be eaten with swallow of choice, rice, boiled yam or potatoes. I did enjoyed mine with correct eba and the leftover with boiled white rice.