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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.
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]
Some of these Soups are what will be considered stews in the English language due to texture but are categorised as Soups due to it being eaten with okele. Soups are eaten with okele. Soups are called Obe. Some Soups Include Egusi, Eforiro,Efo (the varieties), Ewedu, Gbegiri, Marugbo, Apon, Ila, Ila- alasepo, Ilasa.
Okele, also known as "swallows" in pidgin Nigeria English, is a Yoruba food category for various starchy foods eaten with soups. [1] Ingredients used to make okele include yam, fermented cassava, cassava granules with hot water, plantain, wheat flour, yam flour and cocoyam. [2]
Description: Iyan called pounded yam in english, is similar to mashed potatoes but all mashed and completely smooth with no yam chunks left, and Efo-riro is a traditional Nigerian recipe for a classic stew of meat and greens in a tomato and chilli-based sauce. ...
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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.
Eba is rich in starch and carbohydrates.Eba has a gross energy content of 381.5 kcal which is higher than other cassava products like fufu and lafun with 180 kcal and 357.7 respectively. [11]