Efo-Riro – Video



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Lose It Nigerian

By |August 28th, 2014|10 Comments

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10 Comments

  1. safiyyah December 5, 2015 at 2:06 am - Reply

    I’m so sad I discovered this blog late…within the short time I visited, I’ve learnt so much foodie! I’m happy now to have a worthy kitchen team. *winks*

  2. Stanley Ugbodu October 9, 2015 at 4:57 pm - Reply

    Newest fan ! And it’s worth louding !!! #alliSwow

  3. Ada September 27, 2015 at 5:51 pm - Reply

    Where would you get shaki and pomo abroad,what is it called?

    • Tunmi September 28, 2015 at 8:01 am - Reply

      @Ada, Shaki is called “tripe”. It is really the stomach, so some stores have it marked as “cow stomach”. Pomo or Kpomo is the skin and it’s called “cow skin” but I have only seen that at Nigerian/West African shops. In the DC-Maryland-Virginia area, Afrik International Food Market is popular. Their location is in Farmer’s Market in DC and in Hyattsville/Landover, MD

  4. Emeraude August 7, 2015 at 1:48 am - Reply

    Can I boil my blended pepper before using it for efo riro? I tried ur style of boiling tomatoes, pepper,onions et all before blending and I rili liked it. The aroma alone makes one hungry. Can I do same for efo as earlier asked.

  5. Cam November 23, 2014 at 7:48 am - Reply

    where do you get your shaki and pomo? And what are they called in Canada?

  6. Colette August 29, 2014 at 8:16 am - Reply

    what can you use as a substitute for Locust beans?

    • 9jafoodie
      9jafoodie August 30, 2014 at 3:19 pm - Reply

      There is no substitute but you can cook the soup without.

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