Recipe:>
1. Efo shokoStock
2. Fresh Fish/ Dry fish
3. Shaki (cow tripe)
4. Beef
5. Palm oil
6. Tatashe (bell peppers)
7. Crayfish (2tsp, grounded)
8. Onions (2)
9. Stock cube (2)
10. Iru ( 1tsp, locust beans)
11. Scotch bonnet pepper
12. Salt to taste.
PROCEDURES>
(*Step 1*) Before cooking the efo riro, if you are using the hard stock fish, soak it for some hours.
Soak the fish until it soft and debone
Cut the vegetable (efo shoko)
Remove the seed from the tatash (bell pepper) and grind till coarse
Prepare all other ingredients; pound/blend the scotch bonnet pepper, dice the onions.
(*Step 2*) On medium low heat; put the shaki (cow strip) first with little water (as it the toughest meat in the bunch)
this soup should have as little water as possible so add small amount of water at a time and top it up as you cook.
(*Step 3*) When the shaki start to curl, add the dry fish and stock fish.
When the shaki is almost done, add beef, stock cubes and some of the onions and cook till all the meat are well cooked.
Pack and set aside in a bowl.
(*Step 4*) In the pot; pour the palm oil and heat it up, once that is hot, add some onions.
Fry the tatashe pepper till there’s no more water in it. 10-15mins
Add the locust beans (iru) crayfish and stir together.
Add the cooked meat and fish (in the bowl) stir and combined together.
Add the vegetables, stir and combined again, cover lid.
After some minutes, add some salt to taste.
Stir and incorporate all together.
Turn off the heat.
Serve with your preferred swallow.
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