423 Views
Efo Riro Soup and Pounded Yam
Ingredients
- 4 cups spinach
- 1/2 cup palm oil
- 1 medium onion
- 1 medium bell pepper
- 2 medium tomatoes
- 300 grams assorted meats (beef, goat, chicken)
- 200 grams fish (optional)
- 2 seasoning cubes
- to taste salt
- 1 kg thing
Instructions
- Wash and cut the vegetables (spinach and any other greens) and set aside.
- In a pot, heat palm oil and add chopped onions, sauté until translucent.
- Add diced bell peppers and tomatoes to the pot, stir, and cook until soft.
- Incorporate the assorted meats or fish, seasoning with salt, pepper, and any other preferred spices.
- Stir in the chopped vegetables and cook for an additional 10-15 minutes, ensuring everything is well combined.
- For Pounded Yam, peel and chop the yam into chunks, then boil in water until soft.
- Drain the yam and transfer to a mortar and pound until smooth and stretchy. If using a stand mixer, mix until you achieve a stretchy consistency.
- Serve the Efo Riro soup hot alongside the Pounded Yam.
No comments yet. Be the first to comment!