So, Ramadan starts this week, Ramadan Mubarak to all of my readers that are going to fast. Start the fast with this delicious and nutritious soup, kale soup! I have different soup recipes posted on the blog, check them out.
Efo riro is one of the popular dish/soup in Nigeria and some other African countries, you can use any type of vegetable you like. I posted Efo Riro (Nigerian Spinach Stew) and Spinach and Kale Soup (Efo riro; Vegetable Soup) before but in this recipe, I used just kale. As we all know, kale is a tough vegetable but very nutritious, so in this post, I will share what I do to make it softer and very enjoyable.
To make your kale soft, remove the stems of the kale, chop or shred add salt put a small portion of the kale on your palm and use your both hands to rub forth and back until it releases water, continue until you rub all the kale and it is softer, rinse and squeeze out all the liquid. I used cow tripe, octopus, snail (small size) and whiting fillet fish, you can cook all the proteins before hands. If you’re using seafood don’t forget to clean them thoroughly before using them. Also, you can use any protein or seafood of your choice, the soup is delicious with whichever you decided to use. Let’s get started!
- 2 Brunches Kale
- 3 Red bell peppers (Tatashe}
- 3 Habanero/Rodo (Adjust to your preference)
- 2 Onions (divided)
- ¼ Cup Snail
- ½ Pound Shrimps (deveined)
- Cow Tripe (Shaki)
- 1 Tablespoon Ground crayfish
- 1 Tablespoon Locust beans (Iru)
- Palm oil
- Knorr bouillon powder/cube
- Salt to taste
- Place a saucepan/pot over medium-high heat and boil the meats with knorr, any seasoning of your choice, onion, and salt
- Deveined the shrimps and clean the snail.
- Clean the peppers, deseed, rinse and roughly blend with one onion.
- In the pot used for boiling meat, add the blended pepper and boil until it is reduced and thickens.
I used whiting fillets, I seasoned with salt and lightly baked.
Rinse the locust beans (iru) and add to the pepper mixture.
- Add the ground crayfish
- Add the palm oil, you can use as little or as much as you want.
Add onions and mix, cook/ fry for until the oil floats.
- Add the snail and the shrimps. Season with salt and knorr. Cook until the shrimps and the snails are cooked. You will notice the shrimps are pink in color.
- While the shrimps and snails are cooking, remove the stem from the kale.
Chop and add to a bowl, sprinkle some salt over the kale and use your hands to rub the kale together, it will release water and reduce in size. Rinse, squeeze all the liquid and set aside.
Add all the cooked meat you’re using, cook for about one minute or more to allow the meats to absorb the pepper.
Add the fish and combine.
- Add the kale and mix
- Check the season and readjust if necessary.
Serve with your favorite side dish.
- Kale with plantains, enjoy!