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Efo riro is a staple in Yoruba land and is often served at home and during traditional ceremonies. It is typically eaten with iyan, fufu, eba, amala, or other types of okele or "swallow" foods. [6] Over time, the popularity of Efo riro has spread across Nigeria and beyond, with many variations of the dish emerging.
Yoruba cuisine is the numerous and diverse foods of the Yoruba people of Yorubaland (Yoruba native regions of Nigeria). [1] Some notable Yoruba food includes Ọ̀fadà, Àsáró, Mọ́í Mọ́í, Ẹ̀gúsí soup, Àbùlà, Àkàrà, Ilá Alásèpọ̀, and Ẹ̀fọ́ rírò with Òkèlè.
Efo riro: made from vegetables and a mixture of meat, fish, cow skin (ponmo), and other meats [27] Egusi: soup made of thickened melon seeds and leaf vegetables. [28] [29] Ewedu soup: made from cooked and grated Corchorus leaves with or without a small quantity of egusi and/or locust beans. [30] Gbegiri Soup: [31] made from dried beans. [32]
Efo riro, a stew made from leafy vegetables, pepper, palm oil and other ingredients, it is common amongst the Yorubas. [52] Egusi soup is thickened with grounded melon seeds and contains leafy vegetables, seasonings, and meat. [40] It is often eaten with dishes like amala, pounded yam (iyan), fufu, etc.
Efo riro: Nigeria: A Yoruba stew mainly consisting of spinach and locust beans. Egusi soup: Nigeria: A stew mainly consisting of egusi. Ekwang: Cameroon/Nigeria: A dish of grated cocoyams wrapped in cocoyam leaves and cooked in a spicy stew. [2] [3] Eru soup: Cameroon: A stew made with finely sliced Gnetum africanum (eru) leaves cooked with ...
Ingredients [ edit ] The ingredients used to prepare Afang soup includes: beef , fish (dried and stock), palm oil , crayfish , pepper, kpomo, shaki ( cow tripe ), waterleaf , okazi leaf , onion , periwinkle , salt, Maggi seasoning and some other local seasonings.
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Irú Wooro is used mostly in vegetable soups like Efo Riro, Egusi soup, Ofada sauce, Ayamashe, Buka stew, Obe ata, Ila Asepo, etc. [citation needed] Irú pẹ̀tẹ̀ is used in making ewedu and egusi soup.