Description
“Efo Shoko” is a traditional Nigerian dish, particularly popular among the Yoruba people. The name translates roughly to “vegetables with dried fish” (where “Efo” means leafy vegetables and “Shoko” refers to dried fish).
Description of Efo Shoko:
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Main Ingredients: The dish primarily features leafy greens such as spinach, amaranth leaves (called “Efo Tete”), or other local green vegetables. These are cooked with dried fish (shoko), which gives the dish a distinctive, savory, and slightly smoky flavor.
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Preparation: The dried fish is usually soaked or washed to remove excess salt and dirt, then cooked with palm oil, onions, peppers (often Scotch bonnet or habanero for heat), and seasoning. The leafy vegetables are added and cooked until tender.
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Flavor Profile: Efo Shoko is rich, earthy, and deeply flavorful thanks to the combination of the oily, spicy sauce and the umami taste of the dried fish.
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Serving: It is often served with traditional Nigerian staples like pounded yam, amala, eba (garri), or rice.
