How to make Yoruba style bitter-leaf soup (Efo Elewuro)
Yoruba-styled Efo elewuro is made by cooking bitter-leaf soup almost in the same way efo riro is made. Garnished with dry fish, locust beans and cow leg.
3 cups thoroughly washed Bitter leaves (Ewuro)
2 cups prepared spinach (Efo Tete)
Parboiled cow feet 6-8 pieces
4 Red bell peppers (Tatashe)
1 medium onion bulb
2-3 Scotch Bonnet (Ata Rodo)
2/3 cup of palm oil
1 medium onion bulb (thinly sliced)
2 Tablespoon blended crayfish
2 cups of washed and de-boned shredded fish (dried Catfish preferably)
3 tablespoons whole locust beans (Iru)
½ cup red prawns
2-3 cubes maggi
Salt to taste
- Blend the red bell pepper, scotch bonnet and onion till it’s almost smooth. Pour into a pot and place on medium heat then boil until mixture is half its original size.
- Pour spinach in a bowl filled with hot water, add ½ teaspoon of salt and cover the bowl. Rinse out and squeeze the spinach after 15-20mins.
- Place a large pot over medium heat, add in the palm oil. Bleach the oil for 5 minutes.
- Add in the sliced onions and fry until golden brown
- Add in the end result of part A and the left over ingredients in part B. Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
- Add in bitter leaves and spinach, combine. Taste and adjust for seasoning, leave to simmer for another 10 minutes.
Serve hot with garri or pounded yam!