Frozen Efo Tete

Efo Tete Leaves

Efo Tete leaves, also known as Biteku Teku, Amaranth leaves, Folon, or green shoko leaves, are a popular leafy vegetable in the western part of Nigeria and Cameroon. These leaves are the main ingredient in the preparation of Efo Riro, a rich vegetable soup native to the Yorubas of Western Nigeria.

Ingredients for Efo Riro

• Assorted meat and fish, including beef, shaki (cow tripe), smoked fish, dry fish, and stock fish.
• 20 cl palm oil
• 500g Efo Shoko
• 5 tatashe peppers
• 2 tablespoons ground crayfish
• 2 red onions
• 2 small stock cubes
• 2 tablespoons locust beans (iru)
• Salt & Habanero / Scotch Bonnet peppers (to taste)

Cooking Directions

1. Start by cooking the shaki with as little water as possible, as it is the toughest meat in the mix. This soup should have minimal water, so add small amounts of water as needed.
2. When the shaki starts to curl, add the dry fish and stockfish.
3. Once the shaki is nearly done, add beef, stock cubes, and some onions, cooking until all the meat and fish are well done. Set aside.
4. In another pot, heat the palm oil and add the remaining onions.
5. Fry the tatashe peppers until there’s no more water, about 15 minutes.
6. Add the locust beans and crayfish, stirring well.
7. Add the cooked meat and fish, stirring thoroughly.
8. Add the vegetables, stir well, cover, and once it heats up again, add salt to taste and remove from the stove.

Efo Riro can be served with Semolina, Amala, Pounded Yam, Eba, or any other fufu meal. It also pairs well with boiled white rice.

Afritibi offers frozen Efo Tete leaves, providing a convenient way to enjoy this nutritious and flavorful vegetable in Canada and the USA. Whether you’re making Efo Riro or another dish, these leaves add a touch of authenticity and taste to your cooking.