Efo Riro
Create a comforting soup by boiling Vchunks and mushrooms. Blend Tatashe, tomatoes, and Atarodo for a fragrant paste, then simmer it with spices, locust beans, mushrooms, and spinach. Savor this Nigerian-inspired dish for a hearty and nutritious meal that's both easy to make and delicious.
Ingredients
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150 gVchunks
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1 fistful/bunchEfo (African spinach) sliced
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4 largeTatashe (red bell peppers)
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4Tomatoes firm
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2Atarodo (Scotch bonnet peppers)
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1 medium sizeRed onion chopped
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6 tablespoonsPalm oil
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6 largeGarlic cloves diced and crushed
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½ teaspoonEhuru (African nutmeg) ground
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1 teaspoonCurry powder
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Salt
Instructions
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Boil Vchunks with seasoning until soft, approximately 20 minutes.
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Soak mushrooms in hot water for 5-10 minutes, then chop. (While Vchunks are boiling).
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Blend tatashe, tomatoes, and atarodo into a coarse paste with little water.
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Fry onions in palm oil until translucent in a pot
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Add the tatashe paste and simmer for 20 minutes.
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Add iru, garlic, Vchunks, spices, mushrooms, and the broth to the pot. Adjust thickness with water if needed.
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Cover and simmer for 10 minutes; uncover if too watery.
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Place spinach gently on top of soup, cover, and simmer for another 5 minutes.
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Stir it in, and your dish is ready!
Notes
Ensure Vchunks are soft and mushrooms are soaked to enhance flavor. Blend tatashe, tomatoes, and atarodo with care. Simmer all ingredients together, adding water if necessary, and enjoy this hearty Nigerian-inspired Vchunks and Mushroom Soup.
