Efo Riro

Ingredients

• Assorted meats (beef, goat meat, tripe, etc.) (2 pounds, cut into bite-sized pieces)
• Onions (2 medium, chopped)
• Stock cubes (2)
• Salt (to taste)
• Palm oil (1 cup)
• Scotch bonnet peppers (2, chopped (adjust for desired spice level))
• Bell peppers (2, chopped)
• Tomatoes (4 medium, blended into a puree)
• Spinach (4 cups, chopped)
• Smoked fish (1 cup, shredded)
• Crayfish (2 tablespoons, ground)
• Locust beans (iru) (2 tablespoons)

Instructions

1. In a large pot, add the assorted meats, half of the chopped onions, stock cubes, and salt. Cover with water and boil until the meats are tender, about 45 minutes to 1 hour.
2. In a separate pot, heat the palm oil over medium heat. Add the remaining chopped onions, bell peppers, and scotch bonnet peppers. Sauté until the onions are translucent and the peppers are softened, about 5-7 minutes.
3. Stir in the blended tomatoes and cook for an additional 10 minutes, allowing the mixture to reduce and thicken.
4. Add the boiled meats, along with the broth from the cooking pot, into the tomato mixture. Then add the smoked fish, crayfish, and locust beans. Stir well to combine.
5. Cover the pot and let it simmer for about 10-15 minutes, allowing all the flavors to meld beautifully.
6. Gently fold in the chopped spinach and stir until it wilts, about 2-3 minutes.
7. Taste and adjust seasoning with salt as needed. Simmer for an additional 5 minutes to ensure everything is heated through.
8. Serve hot with your choice of swallow such as pounded yam, eba, or fufu.