went for a little field work on a clients farm located somewhere in the
heart of Badagry. As a food blogger, i get to do lots of freelance field
jobs like this once in a while. He owns this very large farm on acres
of land where he breeds lots of stuff such as pigs, cows, goats and
grows other edibles like maize, tomatoes, pawpaw, pepper, okra, beans,
vegetables e.t.c. As an authentic son of the soil, the most abundant
type of leafy vegetable on the farm was shokoyokoto. This didn’t come as a surprise..i mean, who doesn’t love the taste of hot spicy Efo riro.
My colleagues and i spent practically the whole day on the farm and
when we were done we were asked to take as much shoko as we wanted since
the market women who usually come to harvest in order to sell in the
market hadn’t come yet. The farm workers excitedly harvested the
vegetable with the stems and all and handed it over to us. In my
previous efo riro recipe,
i made use of green( tete eleegun) so i decided to remake the recipe
but with shokoyokoto instead. The only difference between the previous
recipe and this recipe is the leafy vegetables used.
Shoko yokoto (Celosia Argentia) also known as Lagos spinach is a leafy vegetable which
is very popular in the western part of Nigeria. It’s actually the main
vegetable used in the preparation of the iconic “Efo riro” Vegetable
soup. It’s rich in Beta-carotene, Folic acid, Ascorbic acid, protein,
calcium, iron. Here’s how it’s prepared.
Efo Shoko a.k.a Efo riro recipe
• Cook time:1 hr 10 minutes
• Total time: 1 hr 30 minutes
Chicken, Cow meat and Fish Can be used but for this I used only Smoked
Fish, Stock fish ( Panla / okporoko) and Cow Beef (Red meat), sharki
with cold water. Shred it with your fingers and set aside. Remove the
bones from the smoked fish, wash and set aside.
medium sized pot. Add two seasoning cubes, salt, water and leave to
cook on medium heat. 25 mins into the cook time, add the Smoked fish and
Stock fish (Should be soft by now) – leave to cook for 10 mins more.
The water left should be minimal by now. Turn off the burner and Set
flower if you come across it. Chop the shoko leaves with a knife and
place in a bowl. Add about ½ teaspoon of salt, pour boiling water over
it and place a lid over the bowl. Shoko is said to be bitter and soaking
in hot water helps remove the bitter taste. Allow to rest for 5
minutes. Rinse out the shoko immediately with cool water so it doesn’t
turn dark. Drain off excess water.
rinse the scotch bonnets (Ata rodo), Red bell pepper a.k.a Tatashey
(Remove the seeds cos it’s usually bitter) and Chili pepper. Place in a
grinding machine and blend. Pour the blend in a small pot and cook till
there’s no liquid left or simply drain off the excess liquid with a
sieve. Turn off the burner and set aside.
about 2mins. Add the chopped onion, Pepper puree and Iru (Locust beans) –
Stir fry for 4 mins.
Leave to simmer for 5 mins. Turn off the burner and leave the pot open
to let out steam.