Oil Free Nigerian Soup – Efo (Vegetable)

Name: Oil Free Nigerian Soup – Efo (Vegetable)
Ingredients: Part A; 4 red bell peppers (Tatashe); 1 medium onion bulb; 2-3 scotch bonnet peppers (Ata Rodo); Preparation: Chop all listed ingredients. Combine in a blender and pulse to a rough coarse consistency. Pour mixture into a strainer and rest to remove excess fluid; 2 Tablespoon blended crayfish; ½ cup red prawns (ede); 2 cups shredded smoked fish; 8 pieces boiled meat (goat, beef, shaki and ponmo); 2-4 tablespoons whole locust beans (Iru); Salt- to taste; 2-3 cubes maggi; 15 Cups chopped fresh callaloo (Efo tete) ~4 bunches; OR 3 packs chopped frozen spinach (9oz packs) – Defrosted; Preparation: If using fresh spinach, 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 5-6 minutes. Rinse out the spinach and squeeze to remove excess water.

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Servings: 8

Oil Free Nigerian Soup – Efo (Vegetable)

Place a large pot over medium heat, add in the end result of part A and the left over ingredients in part B. Cover and leave to simmer for 10-15 minutes.Add in the spinach. Stir well to combine. Taste and adjust for seasoning. Simmer covered for another 3 – 5 more minutes.Serve on rice or with your choice on okele.

Oil Free Nigerian Soup – Efo (Vegetable)

Servings: 8

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