Efo Elewuro (Yoruba Style Bitter Leaf Soup) with Garri 

This post is inspired by 1Qplatter; she recently posted bitter leaf soup recipe, the soup looked so delicious hen… I couldn’t contain myself. Inspired by her post, which is Edikang-Ikong style soup, I made some traditional Yoruba Efo Eluwuro complete with Eja gbigbe, Iru and ese Eran.

Ingredients:

Part A

• 4 Red bell peppers (Tatashe)
• 1 medium onion bulb
• 2-3 Scotch Bonnet (Ata Rodo)

Preparation: Combine all of Part A in a blender. Puree until almost smooth. Pour the mixture into a pot, place on medium heat and boil until mixture is half its original size (this is to remove excess water)

Part B 

• 2/3 cup of palm oil
• 1 medium onion bulb (thinly sliced)
• 2 Tablespoon blended crayfish
• 2 cups shredded fish (dried Catfish preferably) Washed and de-boned
• Parboiled cow feet  6-8 pieces
• 3 tablespoons whole locust beans (Iru)
• Salt to taste
• ½ cup red prawns
• 2-3 cubes maggi

Part C

• 3 cups thoroughly washed Bitter leaves  (Ewuro)
• 2 cups prepared spinach (Efo Tete)

Spinach Preparation: place the spinach in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow to rest for 15-20mins.  Rinse out the spinach and squeeze out all excess water.

Directions:

• Place a large pot over medium heat, add in the palm oil. Bleach the oil for 5 minutes.
• Add in the sliced onions and fry until golden brown
• Add in the end result of part A and the left over ingredients in part B.  Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
• Add in bitter leaves and spinach, combine. Taste and adjust for seasoning, leave to simmer for another 10 minutes

Serve the Soup with garri or pounded yam. Enjoy!