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How to make spicy efo riro soup with smoked turkey

Make Spicy Efo Riro Soup With Smoked Turkey

121
STEPS
INGREDIENTS
Gather your supplies

Gather your supplies

You can use either fresh or frozen spinach, I chose frozen, chopped this time.

You can use either fresh or frozen spinach, I chose frozen, chopped this time.

Cover a pan with foil, spray with Pam and place your cut, smoked turkey legs on it. Sprinkle with adobo and thyme. Place in oven at 350* for 45 min til browned.

Cover a pan with foil, spray with Pam and place your cut, smoked turkey legs on it. Sprinkle with adobo and thyme. Place in oven at 350* for 45 min til browned.

Blend the tomato, red bell pepper, onion and 1/2 cup water about 2 minutes

Blend the tomato, red bell pepper, onion and 1/2 cup water about 2 minutes

Add 1/2 cup each vegetable oil and palm oil and heat on medium til hot.

Add 1/2 cup each vegetable oil and palm oil and heat on medium til hot.

Add tomato mixture carefully and cook about 30 minutes, stirring occasionally

Add tomato mixture carefully and cook about 30 minutes, stirring occasionally

Meat should look about like this when done.

Meat should look about like this when done.

Add spinach and meat to tomato mixture and cook about 5 minutes, stirring often. Make sure you drain the spinach well, extracting most of the water.

I like to eat it alone.

I like to eat it alone.

But you can serve it with pounded yam(iyan) or ebba.

But you can serve it with pounded yam(iyan) or ebba.

  • Smoked turkey leg cut in pieces
  • Chopped spinach
  • 1.0 Red bell pepper
  • 2.0 Harbanero peppers
  • 1.0 Tomato
  • 1.0 Onion
  • 4.0tsp Chopped garlic
  • 1.0Tbsp Ground ginger
  • 1.0tsp Red pepper
  • 2.0 Maggi cube
  • 1/2c Water
  • Adobo
  • 1.0tsp Thyme