Nigerian Efo Riro (Vegetable Soup)

• •1.5 lb Assorted Meats (e.g., beef, shaki/tripe, ponmo) (cut into bite-sized pieces)
• •1 piece Smoked Fish (flaked, bones removed)
• •1 medium Stockfish (dry cod) (soaked and shredded)
• •2 lb Spinach or Ugu (Fluted Pumpkin) Leaves (washed, drained, and roughly chopped)
• •2 medium Red Bell Peppers (deseeded)
• •1 piece Scotch Bonnet Peppers (Ata Rodo) (or to taste, deseeded for less heat)
• •1 medium Tomatoes
• •1 large Onion (1/2 chopped, 1/2 roughly chopped for blending)
• •0.8 cup Palm Oil
• •3 tbsp Ground Crayfish
• •1 tbsp Iru (Fermented Locust Beans) (washed (optional, for authentic flavor))
• •2 piece Stock Cubes (Knorr or Maggi)
• •to taste Salt

Instructions

1. 1

   Wash and boil the assorted meats (beef, shaki, ponmo) with half of the chopped onion, one stock cube, and salt to taste until tender. Start with tougher meats first. Drain and reserve the meat stock.

2. 2

   While meats are cooking, blend the red bell peppers, scotch bonnet peppers, tomato, and the remaining half of the onion until smooth. Pour into a pot and boil down on medium heat until most of the water has evaporated and the pepper mix is thick. This step removes excess water and concentrates flavor.

3. 3

   In a large pot, heat the palm oil over medium heat. Once hot (but not smoking), add the chopped onion and sauté until translucent. Add the boiled-down pepper mix and fry for about 10-15 minutes, stirring occasionally, until the oil floats to the top and the mixture darkens slightly. This is crucial for a rich base.

4. 4

   Stir in the ground crayfish, iru (if using), and the remaining stock cube. Add the cooked assorted meats, flaked smoked fish, and shredded stockfish. Pour in about 1 cup of the reserved meat stock. Stir well and let it simmer for 5-7 minutes to allow the flavors to meld.

5. 5

   Add the chopped spinach or ugu leaves to the pot. Stir gently until the leaves wilt and are fully incorporated into the stew. Cook for another 3-5 minutes, just until the vegetables are tender-crisp. Do not overcook to retain their vibrant color and nutrients.

6. 6

   Taste and adjust seasoning with salt if necessary. Serve hot with your choice of swallow (pounded yam, eba, fufu) or rice.

Chef's Tips

• 💡Boiling down the pepper mix is essential; it removes raw taste and ensures a thick, rich stew base.
• 💡Don't skimp on the palm oil; it's key to the authentic flavor and color of Efo Riro.
• 💡Do not overcook the vegetables! Cooking them just until wilted keeps them green and nutritious.
• 💡Iru (fermented locust beans) adds a unique umami depth. If you can find it, it's highly recommended.
• 💡For extra richness, you can add a little ponmo (cow skin) or snails to your assorted meats.