Efo Tete Leaves
Efo tete leaves, also known as Biteku Teku, Amaranth leaves, Folon, green shoko leaves, efo tete is a leafy vegetable mainly popular in the western part of Nigeria and Cameroun. It is also the main leaf used in the preparation of efo riro, a popular vegetable soup in Nigeria.
Efo Riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. The vegetables that can be used to cook this soup are Efo Shoko or Efo Tete (Green Amaranth). If these are not readily available where you live, leafy or frozen spinach is a very good substitute.
Ingredients for Efo Riro
- Assorted meat and fish. use a combination of the following:
- Shaki (cow tripe)
- Smoked fish
- Dry fish
- 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)
- Start cooking the shaki first with as little water as possible (see video below) as it is the toughest meat in the bunch. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.
- When the shaki starts to curl, add the dry fish and stockfish.
- When the shaki is almost done, add beef, stock cubes and some of the onions and cook till all the meat and fish are well done. Set these aside.
- In another pot, pour the palm oil and heat it up. Once hot, add the remaining onions.
- Fry the tatashe peppers till there’s no more water in it. This should take about 15 minutes.
- Add the locust beans, crayfish, and stir very well.
- Add the cooked meat and fish, stir very well.
- Add the vgetables, stir very well, cover and once it heats up again, add salt to taste and take the pot off the stove.
Serve Efo Riro with Semolina, Amala, Pounded Yam, Eba or any other fufu meal. It also goes well with boiled white rice.
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