Kale Efo Recipe: When You’re “In The Abroad” and Native Food Calleth

It can be sometimes challenging for Africans in disapora to find fresh native vegetables…

ByLohi Ogolo Last Updated

It can be sometimes challenging for Africans in disapora to find fresh native vegetables for our traditional dishes.  This recipe is a modified version of Nigeria’s vegetable soup, efo-riro, using kale in lieu of efo-tete or fluted pumpkin (ugwu) leaves.

Kale (or borecole), one of the healthiest vegetables, and a nutritional powerhouse, is rich in the type of antioxidants thought to prevent various cancers. It also has cholesterol lowering effects which protects against heart disease.

Using tomato as the base and eliminating palm oil, you have a tasty soup with unmatched nutritional value. Bon appétit.

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Serve with rice, dodo (plantain), pounded yam or oat fufu.

*Seasoning cube is high in sodium. Reducing its intake, or eliminating it from the diet, may help improve your health. Read our seasoning cube feature here.

Lohi Ogolo is a chef and culinary enthusiast interested in the use of modern culinary techniques infused with African flavors to attract the world to African, particularly Nigerian, foods. She is a graduate of a culinary institute in Toronto, Canada and owner of the food inspired business, Lohi’s Creations. She can be found on Twitter @Lohiscreation or her award winning blog.