Growing up, I loved this soup. By the time I was a teenager, I could just prepared it so well since it happen to be my only brothers best meal. Then my brother who works off-shore comes home after two weeks and I make sure when he returns, this soup was ready with plantain or rice or amala.
Living in diaspora, I have my ways around it unlike my sister in Europe who has a farm for green vegetables. I use either spinach or kale and the taste is still same. I just love it and like I told my best friend it is a good weight losing soup. just follow the recipe and sure it is easy-picy like it will be said. For those in the western world- Non -Africans, check African food stores with a list of these ingredients to get them.
For soup stock any type of meat such as Goat meat, Cow Intestines “Roundabout”, Tripe a.k.a Sharki , Cow Liver, Smoked Cow skin “Pomo“, Chicken, Cow meat and Fish Can be used but for this I used only Smoked Fish, Stock fish ( Panla / okporoko) and Cow Beef (Red meat). So here goes…………….
Step 1: Soak the Stock fish in hot water for 10 mins and rinse with cold water. Shred it with your fingers and set aside.
Step 3: Wash the Cow beef thoroughly with water and place in a medium sized pot. Add two seasoning cubes, 1 tsp salt, 1 tsp curry, ½ tsp thyme, diced onion, 2 cups water and leave to cook on medium heat. 25 mins into the cook time, add the Smoked fish and Stock fish (Should be soft by now) – leave to cook for 10 mins more. The water left should be minimal by now. Turn off the burner and Set Aside.
Preparation of the pepper puree
Step 1 : Thoroughly Wash the scotch bonnets (Ata rodo), Red bell pepper a.k.a Tatashey (Remove the seeds cos it’s usually bitter), Chilies, 1 Red Onion (optional).
Step 2: Place in a grinding machine and blend. Pour the blend in a small pot and cook till there’s no liquid left. Turn off the burner and set aside.
Step 1: In an empty pot, add 5 Cooking spoons of palm oil and leave to heat for about 2mins.Step 2: Add the chopped onion, Pepper puree and Iru (Locust beans) – Stir fry for 4 mins.
Continue to cook the sauce till oil floats on the top, add half of the smoked fish, dried smelt fish and stir to combine. (You can add little of the meat stock to the sauce if it is too dry but do not over do it as efo riro is almost water free)
Step 3: 2 seasoning cubes, Crayfish and leave for 6 mins.Step 4: Add the chopped Shoko or spinach leaves or kale and stir to incorporate the mixture. Leave to cook for 8 mins. Turn off the burner and leave the pot open to let out steam.
I hope you have a lovely eating time!