This post is inspired by 1Qplatter; she recently posted bitter leaf soup recipe, the soup looked so delicious hen… I couldn’t contain myself. Inspired by her post, which is Edikang-Ikong style soup, I made some traditional Yoruba Efo Eluwuro complete with Eja gbigbe, Iru and ese Eran.
- 4 Red bell peppers (Tatashe)
- 1 medium onion bulb
- 2-3 Scotch Bonnet (Ata Rodo)
Preparation: Combine all of Part A in a blender. Puree until almost smooth. Pour the mixture into a pot, place on medium heat and boil until mixture is half its original size (this is to remove excess water)
- 2/3 cup of palm oil
- 1 medium onion bulb (thinly sliced)
- 2 Tablespoon blended crayfish
- 2 cups shredded fish (dried Catfish preferably) Washed and de-boned
- Parboiled cow feet 6-8 pieces
- 3 tablespoons whole locust beans (Iru)
- Salt to taste
- ½ cup red prawns
- 2-3 cubes maggi
- 3 cups thoroughly washed Bitter leaves (Ewuro)
- 2 cups prepared spinach (Efo Tete)
Spinach Preparation: place the spinach in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow to rest for 15-20mins. Rinse out the spinach and squeeze out all excess water.
- 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 the Soup with garri or pounded yam. Enjoy!