Cookbook:Efo Riro (Nigerian Amaranth Soup)

Efo riro ("mixed greens") is a rich vegetable soup native to the Yoruba people of Western Nigeria. Efo shoko (Lagos spinach) or efo tete (green amaranth) are traditionally used in this soup. However, if these are not readily available where you live, spinach or pumpkin leaves make a very good substitute.

Ingredients

 * Stockfish
 * Nigerian dryfish
 * Shaki (cow tripe)
 * Beef, cubed
 * 2 large bouillon cubes
 * 1 onion, chopped
 * Ground crayfish powder
 * Nigerian smoked fish
 * Tomato stew
 * Palm oil
 * Habanero pepper, sliced thin
 * 600 g green amaranth leaves (efo tete), chopped
 * 2 red bell peppers, seeded and chopped
 * Iru (fermented locust bean) or ogiri okpei, broken apart with fingers
 * Salt

Variation I

 * 1) Soak the stockfish and dry fish for a few hours—the length of time depends on how hard the fish is. When soft, clean the fish, then debone and separate them into small pieces.
 * 2) Place the shaki in a pot, and add enough water to just cover the meat. This soup should have as little water as possible, so add small amounts of water at a time and top it up as you cook.
 * 3) Bring to a simmer, and cook for 30 minutes.
 * 4) Add the dryfish and stockfish pieces.
 * 5) When the shaki is almost done (about 1 hour on high heat), add beef pieces, bouillon cubes, and onions. Cook until all the meat and fish are well done.
 * 6) Mix in the ground crayfish, smoked fish, tomato stew, salt, and palm oil.
 * 7) Cover the pot, and cook on high heat until the oil has changed from red to yellow and very little liquid remains in the pot.
 * 8) Add the habanero peppers and green amaranth. Do not stir.
 * 9) Cook for 2–3 minutes, or until it boils again. The vegetables will continue to soften after you have turned off the heat.
 * 10) Stir and serve.

Variation II

 * 1) Soak the stockfish and dry fish for a few hours—the length of time depends on how hard the fish is. When soft, clean the fish, then debone and separate them into small pieces.
 * 2) Place the shaki in a pot, and add enough water to just cover the meat. This soup should have as little water as possible, so add small amounts of water at a time and top it up as you cook.
 * 3) When the shaki starts to curl, add the dry fish and stockfish pieces.
 * 4) When the shaki is almost done (about 1 hour on high heat), add beef pieces and bouillon cubes. Cook until all the meat and fish are well done. Set these aside.
 * 5) Heat the palm oil in a separate pot. When hot, add the onions and bell peppers.
 * 6) Fry the onions and peppers until softened and reduced in volume (about 15 minutes)
 * 7) Stir in the iru and ground crayfish.
 * 8) Stir in the reserved cooked meat and fish.
 * 9) Stir in the vegetables. Cover and let it heat through.
 * 10) Salt to taste, and take the pot off the stove. Serve.

Notes, tips, and variations

 * The greater the variety of meats and fish you can add to efo riro, the better. Feel free to use as many combinations of fish and meat as you can. Possibilities include snails, ponmo (cow skin), and a variety of assorted meats.
 * When using pumpkin leaves, add water leaves so that the soup will have a mushy texture.
 * Serve the efo riro with pounded yam, garri, semolina, or amala.