1. Put the quantity of Jonskem Pupuru cassava flour you want to make in a bowl.
  2. Put some desired volume of water to boil on medium heat and pour boil water on the cassava flour already in the bowl.
  3. 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.
  4. Serve pupuru and enjoy with any soup of your choice.


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.



Bunches of green vegetables (efo tete). You can subtitute with fresh or frozen spinach

Red bell peppers (tatashe)

Scotch bonnet chillies (rodo)


Palm oil

Locust beans (Iru woro)

Dried shawa/palamu (dried smelt fish)

Smoked mackerel

Smoked ponmo, washed and diced

Ground crayfish




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)



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 and saved the rest to be used before I finished cooking the soup). Add blended pepper to the palm oil and stir to combine, after about 3 minutes, add the remaining locust beans. Move on to add the diced ponmo and ground crayfish and cook for another 3-4 minutes on low heat. Add seasoning and pinch of salt. (check for salt at the later stage of the cooking). Whilst you are waiting for the sauce to cook, boil water enough to cover the vegetable. Once the water is boiled, pour over the vegetable and cover with a lid for 5-10 minutes. Strain and squeeze out excess water from the vegetable. Continue to cook the sauce till the oil floats on the top, add half of the smoked fish, dried smelt fish and stir to combine. (You can add little water to the sauce if it is too dry but do not overdo it as efo riro is almost water free).

Add the vegetable to the sauce and stir till all is well incorporated. Add the remaining smoked mackerel and carefully combine in the vegetable. Check for salt and cook for another 4 minutes. Take it off the heat and set aside. Serve efo riro soup with Johnskem Cassava Flour (Pupuru) and enjoy with your family.


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