Spinach Soup is a common soup that is generally known in West Africa region. It has served as soup in many party occasions and various homes.
This soup can be said to have originated from south west in Nigeria as it is called Efo riro.
BeLow are the recipes in making or preparing spinach soup
1.5 lb spinach blanched
Peppers 3 large red bell peppers,
2 scotch bonnet and 1 very small onion
1/4 cup palm oil
2 Tbsp crayfish blended
2 Tablespoon locust bean
1/2 cup stock fish about 2 handfuls of shredded
1 Prawn about a handful, (dried)
1 Onion medium size- diced
1 bouillon cube (or 2 bouillon cubes)
1 lb beef (A mixture of beef, tripe, and cow skin).
-Cook your meat with your preferred seasoning cubes, onions and salt.
-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stock fish.
-Wash and parboil your fish for 2 mins
-Preheat the palm oil – I like it hot but not bleached.
-Add the diced onion and stir-fry till golden brown.
-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.
-Season with the stock cube, add salt to taste, crayfish and locust bean. Stir until everything is well blended.
-Add the meat, smoked fish, stockfish and dried prawns; Add some water and cook until the sauce is dried
– Then add your spinach leaves stir together and allow to steam, then you can off the heat.
Stire again and serve with any food of your choice but i love taking mine with swallow most especially semolina