Efo Riro is a South-Western Nigerian vegetable soup/stew that can be eaten with Eba, Pounded Yam, Fufu, Amala or Rice.
It is healthy, green and fresh and cooks in minutes.
Here's what you'll need;
5 Cups Chopped Efo or Spinach
1 Cup Pam Oil
1 Tablespoon Iru (Dawadawa/Locust Beans/Caroub)
2lbs Goat Meat & Beef
1lb Tripe (Shaki)
1lb Smoked Turkey
1/2 Cup Dried Crayfish (Oporo), with Head & Tail Removed
2 Romano Peppers/Tatashe/Red Bell Peppers
2 Seasoning Cubes
When cooking soup always remember that your how well your soup will turn out depends on the flavor of your meat stock. Also remember that for the best flavor, no additional water is added to your soup. The flavor of your soup also depends on what types/cuts of meat you decide to cook with.
If you choose to use smoked turkey, remember that is usually quite salty and make the necessary adjustments. Also cook your tough cuts of meat such as tripe (shaki) and goat meat with the skin on first, then add others later.
I typically season my soup with salt, pepper, seasoning cubes and onions. Add water to come almost up to the level of the meat.
When your meat is cooked, take it off the heat and set aside.
Add palm oil to pot and heat up until it just begins to smoke, add chopped onions and stir fry until soft.
Take the head and tail off the dried crayfish and blend with the peppers. I find that no matter how much you cook down oporo, the head and tail can still poke your tongue and it is rather uncomfortable. Instead of throwing it away, i just blend it in for added flavor.
Add pepper paste...
Rinse iru and add to the peppers and allow to cook for 5 to 10 minutes...
Add meat and stock and taste for seasoning. Add salt and 2 seasoning cubes, as needed.
Add chopped efo/spinach...
Mix properly...and that's it.