Efo Riro Soup

Serves 1
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Directions

  1. 1Boil the goat meat and beef with onion, beef seasoning cube, and chicken seasoning cube. Add a little water, cover, and cook for about 25 minutes.
  2. 2Boil the goat meat and beef with onion, beef seasoning cube, and chicken seasoning cube. Add a little water, cover, and cook for about 25 minutes.
  3. 3Boil the goat meat and beef with onion, beef seasoning cube, and chicken seasoning cube. Add a little water, cover, and cook for about 25 minutes.
  4. 4In a separate pot, cook the kpomo and shaki, seasoned with the same seasoning used for the beef and goat meat. Cover and allow to cook for about 40 to 60 minutes until soft.
  5. 5In a separate pot, cook the kpomo and shaki, seasoned with the same seasoning used for the beef and goat meat. Cover and allow to cook for about 40 to 60 minutes until soft.
  6. 6In a separate pot, cook the kpomo and shaki, seasoned with the same seasoning used for the beef and goat meat. Cover and allow to cook for about 40 to 60 minutes until soft.
  7. 7Check on the beef, add a little bit of water, and allow it to cook for about 20 to 25 minutes until it is done.
  8. 8Check on the beef, add a little bit of water, and allow it to cook for about 20 to 25 minutes until it is done.
  9. 9Check on the beef, add a little bit of water, and allow it to cook for about 20 to 25 minutes until it is done.
  10. 10Prepare other ingredients by adding hot water to smoked catfish and covering for about 5 minutes, then deboning and cleaning the fish.
  11. 11Prepare other ingredients by adding hot water to smoked catfish and covering for about 5 minutes, then deboning and cleaning the fish.
  12. 12Prepare other ingredients by adding hot water to smoked catfish and covering for about 5 minutes, then deboning and cleaning the fish.
  13. 13Harvest and prepare the efo shoko leaves or substitute with regular spinach
  14. 14Harvest and prepare the efo shoko leaves or substitute with regular spinach
  15. 15Harvest and prepare the efo shoko leaves or substitute with regular spinach
  16. 16Cut the vegetable into smaller chunks, wash it, blanch it, and finally cut it into smaller pieces.
  17. 17Cut the vegetable into smaller chunks, wash it, blanch it, and finally cut it into smaller pieces.
  18. 18Cut the vegetable into smaller chunks, wash it, blanch it, and finally cut it into smaller pieces.
  19. 19Transfer bell peppers and scotch bonnet pepper to a food processor and give this a rough blend.
  20. 20Transfer bell peppers and scotch bonnet pepper to a food processor and give this a rough blend.
  21. 21Transfer bell peppers and scotch bonnet pepper to a food processor and give this a rough blend.
  22. 22Heat up palm oil, add onion, iru, and crayfish. Fry for about 5 minutes.
  23. 23Heat up palm oil, add onion, iru, and crayfish. Fry for about 5 minutes.
  24. 24Heat up palm oil, add onion, iru, and crayfish. Fry for about 5 minutes.
  25. 25Add in the roughly chopped pepper mix, add crushed beef stock cubes and a little bit of salt.
  26. 26Add in the roughly chopped pepper mix, add crushed beef stock cubes and a little bit of salt.
  27. 27Add in the roughly chopped pepper mix, add crushed beef stock cubes and a little bit of salt.
  28. 28Add the smoked fish, stockfish, kpomo, and shaki. Give this a good mix, then add more water if needed.
  29. 29Add the smoked fish, stockfish, kpomo, and shaki. Give this a good mix, then add more water if needed.
  30. 30Add the smoked fish, stockfish, kpomo, and shaki. Give this a good mix, then add more water if needed.
  31. 31Let this cook for about 5 minutes, then add in the vegetable.
  32. 32Let this cook for about 5 minutes, then add in the vegetable.
  33. 33Let this cook for about 5 minutes, then add in the vegetable.
  34. 34Give it a good mix and allow this to cook for about two to three minutes.
  35. 35Give it a good mix and allow this to cook for about two to three minutes.
  36. 36Give it a good mix and allow this to cook for about two to three minutes.

Ingredients

  • 2 kg goat meat
  • 2 kg goat meat
  • 2 kg goat meat
  • 1 kg beef ribs
  • 1 kg beef ribs
  • 1 kg beef ribs
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 0.5 kg shaki
  • 0.5 kg shaki
  • 0.5 kg shaki
  • 0.5 kg kpomo
  • 0.5 kg kpomo
  • 0.5 kg kpomo
  • 2 cubes knorr beef cube
  • 2 cubes knorr beef cube
  • 2 cubes knorr beef cube
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • handful chopped onion
  • handful chopped onion
  • handful chopped onion
  • smoked fish
  • smoked fish
  • smoked fish
  • stock fish flakes
  • stock fish flakes
  • stock fish flakes
  • 2 bunch fresh efo shoko
  • 2 bunch fresh efo shoko
  • 2 bunch fresh efo shoko
  • 2 bunch spinach
  • 2 bunch spinach
  • 2 bunch spinach
  • 3 medium bell peppers
  • 3 medium bell peppers
  • 3 medium bell peppers
  • 4 -5 scotch bonnet pepper
  • 4 -5 scotch bonnet pepper
  • 4 -5 scotch bonnet pepper
  • 0.5 cup palm oil
  • 0.5 cup palm oil
  • 0.5 cup palm oil
  • handful chopped onion
  • handful chopped onion
  • handful chopped onion
  • 2 tablespoons iru
  • 2 tablespoons iru
  • 2 tablespoons iru
  • 2 tablespoons crayfish
  • 2 tablespoons crayfish
  • 2 tablespoons crayfish

Equipment

potcutting boardknifefood processorspoon

Tips

  • All the ingredients used can be found in a Nigerian or African store
  • Check Jollof Code on Instagram for seeds of efo shoko