How To Prepare Efo Elewuro (Yoruba style Bitterleaf Soup)
I made some traditional Yoruba Efo Eluwuro complete with Eja gbigbe, Iru and ese Eran.
Ingredients:
Part A
- 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)
Part B
- 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
Part C
- 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.
Directions:
- 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!
Wbiolefis_ku Julie Black https://wakelet.com/wake/SxeoWWiKQJBCJRk2w850d
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