I was recently asked by the team at Jaguda.com to start a monthly column on the website about food and cooking. Let me being by saying how excited and honored I am to have been given the opportunity to share my knowledge about simple and easy Nigerian cuisine to Jaguda.com readers. For those of you who may not know me, my name is Lohi. I am a young Nigerian-Canadian lady in her early 20’s who enjoys cooking and eating good food. I can currently be found on the world wide web at www.uzeba-kitchen.blogspot.com
Cooking and food have always been something I have taken a keen interest in since I was a little girl. I remember when my mother used to force me to be in the kitchen with her. As a little girl I saw this as a punishment and could never understand why my brothers were allowed to play while I had to stand there! I would get upset and sometimes even throw tantrums(lol).
Little did I know that as the years passed, I would begin to enjoy spending all my time in the kitchen, start a food blog and even have future plans of attending culinary school! I have my mother and her Akwa-ibom skills to thank for teaching me a good percentage of what I know about cooking. NOTE: I am not a professional of any kind *yet*; I am just a regular person like you who has a great affinity for cooking and who is willing to try any recipe once.
This section of Jaguda.com will work like this: every month, I will write an article showcasing a recipe for a typical Nigerian meal. For the next few months, we will be concentrating on different soups from all over Nigeria. I will be as detailed as possible with the aid of pictures for my tutorials. However, if you require any further instructions or clarification, you may reach me by email and I will help to the best of my abilities.
This week we will be looking at Efo-Riro. Efo is the traditional Yoruba word for soup. This is a very popular Yoruba soup that can be eaten with both solids and white rice.
Here are the simple steps to make this soup.
Spinach/Clean and cut.
Beef/Goat meat (Boiled)
Save stock. Dried fish
Crushed red pepper
Saute onion, tomato and garlic in palm oil
Add tomato sauce and let simmer for 3-5 mins.
Add boiled meat, stock fish, dried fish
Add beef stock (Very little, cos spinach produces water)
Add all seasoning.(maggi, adobo…whatever you like)
Simmer and cook down till there’s little or no liquid left.
Very easy to make…make sure the heat is on low the entire time.
Ok this is my first article, so I would like feedback to let me know how I did and what I need to change to make this educational and fun for all us.
Hugs and Kisses