Discover the delightful flavors of Nigerian vegetable soup with spinach, a dish that showcases the rich culinary heritage of Nigeria. This vibrant and nutritious soup is a celebration of fresh vegetables and aromatic spices, bringing together a medley of textures and tastes that will tantalize your taste buds. In this culinary adventure, we will guide you through the art of preparing this hearty soup, allowing you to savor the essence of Nigerian cuisine in the comfort of your own kitchen.
How to cook Nigerian vegetable soup with spinach
Nigerian vegetable soup with spinach, often referred to as "Efo Riro" in Yoruba cuisine, is a popular and nutritious Nigerian dish known for its vibrant colors and bold flavors. It is made using a variety of green leafy vegetables, with spinach being a common choice, along with other ingredients like meat or fish, palm oil, ground crayfish, and a blend of aromatic spices. The result is a thick, hearty soup that is both delicious and packed with vitamins and minerals. Efo Riro is often served with a staple like rice, pounded yam, or fufu, making it a staple in Nigerian cuisine, enjoyed by many for its taste and nutritional value.
Ingredients
- 2 cups of chopped spinach or other green leafy vegetables
- ½ cup of palm oil
- 1 pound of assorted meat (beef, goat meat, or chicken), cut into bite-sized pieces
- ½ cup of smoked or dried fish, cleaned and deboned
- 1 medium-sized onion, finely chopped
- 2-3 tablespoons of ground crayfish
- 2-3 scotch bonnet peppers (adjust to your preferred spice level), blended
- 2-3 cloves of garlic, minced
- 1 teaspoon of ground cayenne pepper (optional)
- 2-3 bouillon cubes or seasoning cubes
- Salt to taste
- Water
Instructions
- Wash and chop the spinach or green leafy vegetables.
- Rinse the smoked or dried fish to remove excess salt and debone it.
- In a pot, parboil the assorted meat with onions, garlic, bouillon cubes, and salt until it's partially cooked.
- Heat the palm oil in a separate pot until it becomes clear (be careful not to overheat and burn it).
- Add the chopped onions and sauté until they become translucent.
- Add the blended scotch bonnet peppers and ground crayfish. Stir and cook for a few minutes.
- Add the partially cooked meat and smoked/dried fish to the palm oil mixture.
- Stir well and let it cook for about 10-15 minutes until the meat is tender.
- Add the chopped spinach or green leafy vegetables to the pot.
- Season with cayenne pepper (if desired) and additional salt and bouillon cubes if needed.
- Cook for an additional 5-10 minutes until the vegetables are wilted and the soup is well blended.
- Reduce the heat to low, cover the pot, and let the soup simmer for a few more minutes to allow the flavors to meld.
- Taste and adjust the seasoning as needed.
- Serve your Nigerian vegetable soup with spinach (Efo Riro) hot, traditionally with a side of pounded yam, fufu, or rice.Enjoy your homemade Nigerian vegetable soup with spinach!
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Notes
One important thing to note when making Nigerian vegetable soup with spinach (Efo Riro) is to be cautious with the palm oil. Palm oil can be quite oily and has a distinct flavor, so it's essential not to overheat it when initially frying it with onions and spices. Overheating can lead to a bitter taste and alter the overall quality of the soup. So, maintain a moderate heat while working with palm oil and keep a close eye on it to prevent burning.
Nutrition
Serving: 75g
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