Special Efo Riro Recipe

This is a special from the Yoruba people of Western Nigeria, with Shoko (a green leaf used commonly in Yoruban cooking). It wilts easily and is typically replaced by spinach which is closer to the original.

continue after the cut...


Ingredients:

• 200g liver, cubed
• 200g tripe, well cleaned, boiled until tender and shredded
• 4 medium-sized crabs, dressed
• 200g smoked fish, washed
• 1 small stockfish head, soaked, cooked until tender and shredded
• 1 large bunch of shoko leaves, blanched in boiling water (can substitute with spinach leaves)
• 4 medium tomatoes, pounded in a mortar
• 1 medium onion, chopped and pounded in a morter
• 6 medium hot chillies, pounded in a mortar
• 1 medium onion, finely sliced
• 1 stock cube (maggi crayfish or knorr)
• 3 tablespoon red palm oil
• 2 cups of water
• Salt to taste 

Procedure:

• Add the palm oil to a pot and when hot use to fry the pounded tomato, pounded onion and pounded chillies for about 10 minutes, stirring frequently
• Then, stir in the liver, tripe, crab meat, smoked fish and stockfish along with the 2 cups of water
• Crumble in the Stock cube. Bring to a boil and cook for 10 minutes then add the blanched leaves and stir to combine
• Reduce to a gentle simmer, add the salt. Continue simmering for 5 minutes more
• Remove from heat and serve hot with pounded yam