Delicious Vegetarian Meals

HOW TO PREPARE PUPURU WITH EFO RIRO HOW TO PREPARE JOHNSKEM PUPURU Put the quantity of Jonskem Pupuru cassava flour you want to make in a bowl. Put some desired volume of water to boil on medium heat and pour boil water on the cassava flour already in the bowl. Then stir continuously with a spatula and turn as if you are making eba. Makure sure the cassava flour s smooth and not to soft. Serve pupuru and enjoy with any soup of your choice. HOW TO PREPARE EFO RIRO If you want to make efo riro the yoruba way, it is important you use locust beans, smoked fish/dried fish and palm oil. Every other thing you decide to add after the core ingredients just complements it. Also, you need coarsely blended pepper to make the vegetable soup.   INGREDIENTS Bunches of green vegetables (efo tete). You can subtitute with fresh or frozen spinach Red bell peppers (tatashe) Scotch bonnet chillies (rodo) Onions Palm oil Locust beans (Iru woro) Dried shawa/palamu (dried smelt fish) Smoked mackerel Smoked ponmo, washed and diced Ground crayfish Salt Seasoning   I used smoked dried ponmo for this recipe, you can also use fresh ones if you want. If you are using the dried ones, soak them in warm water for at least 36-48 hours. Wash ponmo clean (use clean wired scourer for an easier job) and set aside. Pick the vegetable from the stalk and slice into chunks Rinse vegetable clean, drain and set aside Wash locust beans and set aside Chop 1 onion and set aside Shred the smoked fish into flakes and also set aside Roughly chop the bell pepper (tatashe) and onions, add to a blender and pulse for coarse texture (alternatively, use a food processor for perfect coarse texture)   EFO RIRO SOUP AS I KNOW IT Place a pan on medium heat and add palm oil, heat for about 5 minutes but don’t bleach. Followed by iru woro, chopped onions and fry in the oil for about 2 minutes (In this case, I used half of the iru woro [...]