APRON AND PANS - EFO RIRO

Ingredients (for 5-6 people)

Sliced Spinach leaves (or other vegetable of choice)  7 - 10 cups
7 - 10 pieces stock fish ear
Assorted meat (1kg)
1 cup of sliced tatashe (or shombo)
A quarter cup of sliced pepper (habanero - ata rodo)
Half cup of sliced onions
Half Cup of Ground Crayfish
2 - 3 spoons of iru (locust beans)
Smoked fish (2 - 3 medium)
Palm oil (200ml)
3 knorr cubes (or any seasoning cubes of choice)

Procedure

• Slice either tatashe or shombo, about 5-10 pieces, alongside the fresh red aa rodo (habanero pepper) and transfer in a bowl. This improves the look of the soup at the end of the day. 
• Wash meat thoroughly with lots of water and salt to remove sand.
• Wash the smoked fish if you are making efo riro soup with fish.
• Place the washed meat in a pot, add a little water, season with salt, sliced onions, 2 knorr cubes and allow to boil for 10-15 minutes, add 1-2 cups of water and cook till tender and the water is almost dried.
• Add the smoked fish and stock fish, add a cup of water and cook for another 10-15 minutes depending on the hardness of the stock fish (people like them better when they are very soft). The water should be almost dried, don’t allow to burn.
• Remove the pot from heat, place another pot on heat and pour in some palm oil, 200ml. 
• Allow to heat before adding the sliced onions, pepper/tatashe, stir and allow to fry for another ten minutes while stirring occasionally to avoid burning.
• Add the cooked meat/stock fish/smoked fish, stir and allow to simmer for 5 minutes, add the crayfish, iru, stir and allow another 3 minutes. Add a seasoning cube, salt to taste, stir and add the spinach leaves. 
• Stir all together and allow to simmer for another 3-5 minutes.
• You just made a pot of delicious efo riro.
• Serve the cooked efo-riro soup with eba, pounded yam, fufu, rice, beans, semolina, amala or any other similar Nigerian food of choice.