Simple steps to make Efo Riro and pounded yam

Although I am an Igbo Lady Married to an Edo man. I really do love Efo Riro.

Ingredients needed:

Soko or you can mix(Ugwu,green and water leaf as I do)

smoked fish

4 /8 small fresh tomatoes if you prefer

1 onion

Palm oil

Iru

salt

Ponmo/any desired meat

maggi cubes

Yam 

Directions:

Step 1 – Add your Ponmo/any desired meat to a  pot with water and 2 or 3 maggi cubes and a little salt. Allow to cook for 30 to 40 minutes.

Step 2 – Get a  pot  and add 3 table spoons of Palm oil. Now chop 1 onion into very small pieces. Add your onion to the oil and allow to fry for 5 minutes.

Step 3 – Now blend all you tomatoes together and add to you oil and allow to cook for a further 5 minutes. Then wash your Soko , Chop  and wash again. Add your cooked Ponmo to the soup . Lastly add your Soko and cover the pot and allow to steam/cook for 10-15 minutes.

Direction for Yam: 

Cut and dice your yam before preparing the soup, then boiled your yam in a pot.

When your yam is cooked and soft (you can check  it with a fork to know if its soft and ready) put your yam pieces into you pestle and begin pounding.

Pound all the large pieces first and then pound all the lumps out of it. (this can be tiring) . 

Add water little by little to get the right texture. 

Its best to use the water you cooked your yam in.

Set your yam by shaping it with your hands (wet your hand first)Rap your yam in a clean nylon to keep its shape and heat if you are not going to eat it right away