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EFO RIRO


Ingredients
1 kg Spinach/Kale; washed and chopped
150 gram meat (Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin)
150 gram fish (Iced Mackerel Fish, Stock Fish, Dry Fish)
1 tablespoon of ground Crayfish
2 Fresh Tomatoes or 1 can of Plum Tomatoes
2 onions; medium 
3 Scotch Bonnets Peppers or 2 Cameroun Peppers
1 teaspoon locust beans (Iru)
1 full cooking spoon Palm oil
2 Knorr cubes/Bouillon cubes
Salt 

Preparing the Efo riro
Drain the washed vegetables in a sieve and set aside. Then, blend the tomatoes, onions and peppers.
.
Wash the fish and remove the bones from the dry fish. Wash the meat, put in a pot and season with onions, one knorr cube and add salt to taste (you may add garlic if you want). Most times it is best to cook the cow tripe first before the rest of the meat as it is a little tough than the other kinds of meat. Boil until fully cooked.

Add the palm oil to a pot and heat up till it becomes clear and starts to smoke. Then add the blended pepper and cook for 15 minutes. Now, assorted meat & fish, the locust beans, the crayfish, the knorr cube and add to salt to taste. Cover it and leave to boil for 10 minutes. Then, add the vegetables and stir. Leave to simmer for 5 minutes.

And your Efo Riro soup is ready to be served with Eba, Fufu, Semovita, Rice or any pair of choice.. 
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