Food Minia

Okay, so I made some Red Spinach Efo Riro , a really delicious, exotic and extremely nutritious vegetable dish....seriously, this is one of those dishes I have eaten that I literally feel myself getting "younger" hehehe...., that's how much overloaded the dish is with antioxidants. I now regularly eat this wonderful vegetable dish and have decided to share some pictures of how I enjoy eating it....... Serving suggestions: serve generous amounts with pounded yam, gari. plantain. boiled yam, semovita, fufu, amala, boiled rice etc Red Spinach Efo Riro with Plantain Shards Red Spinach Efo Riro with Gari Green & Red Spinach Efo Riro Red Spinach Efo Riro with Pounded Yam

Efo riro is one of the most popular vegetable dishes favoured by Nigerians particularly the Yoruba people of Western Nigeria. Its essentially made with green leafy vegetables with a combination of dried fish meat and other preferred sources of protein. The  most often used green leafy vegetable for efo riro include all varieties of amaranth greens (including tete and soko ), spinach and I have also successfully made  efo riro using kale, collard greens and other leafy vegetables available really. But I have to stress that the Yorubas prefer amaranth greens to make the most sumptuous efo riro dish, and this is because the leaves are just well suited. Red & Green Spinach (Amaranth) So having discovered Red Spinach recently through my exciting culinary adventure, it was only a matter of time that I would be cooking a different, exotic and scintillating version of the much loved efo riro ..... and I tell you its just divine. Method : so the same exact method and ingredient...

So now that I have discovered the goodness of Red Spinach.....I went to work on how best to put it to use and to start getting all the goodness it offers. Read more about Red Spinach here Red spinach is loosely called that, but really it is red amaranths, and thus can be used, cooked and eaten in similar ways. The first red spinach recipe am sharing with you is the Red Spinach Seafood Pepper Soup I could literally feel my age drop as I ate this soup, each table spoon added days to my year......really, really hehehe. This is because it is so intense in its colour, taste and flavour. And because I know that the brilliant colour of the soup is an indication of the richness and goodness of the soup....its packed full of minerals and vitamins vital to good health and for fighting signs of aging..! Whereas people tend to discard the some-worth dark coloured water created by cooking green amaranth, on the other hand, the deep coloured water created by cooking red amaranth is priceless in its ...

So now I have quite a lot of meatballs in my freezer, after having made some previously ( check post here ). I particularly made them so that my daughter can readily have some whenever she wants....cause she loves meatballs. The idea of eating meat off the bone does not wash with her, and she wants little effort possible to chew her meat...! Meatballs are great with pasta, and also with rice. And as a new discovery for me, they are excellent in traditional Nigerian soups. So my daughter was the one who suggested that I should add some meatballs to my traditional vegetable soup, so I did, and the result is fantastic. The meat balls cooked so quickly and they soaked up so much flavour from the soup base. It is delicious, very simple to make, with very little effort. What you need Home made meat balls (check recipe here) Base sauce to make the soup Stock Some palm oil (or other vegetable oil of choice) Amaranth greens (blanched and shredded) Locust beans Whole smoked prawns (remove the he...