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.
Cooking time
60 minutes
Recipe category
Main dish
Recipe cuisine
Local
Cooking method
Boiling
Ingredients
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
Instructions
- 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!