EFO-RIRO SOUP

INGREDIENTS:

1.5 lb spinach leaves 

Fresh peppers (any amount if your choice)

2 scotch bonnet and 1 very small onion

1/4 cup palm oil

2 Tbsp crayfish blended

2 Tablespoon locust bean

1/2 cup stock fish about 2 handfuls of shredded

1 Prawn about a handful, (dried) 

1 Onion medium size- diced

1 bouillon cube (or 2 bouillon cubes)

Beef meat 

Assorted meat 

Smoked fish 

Kpomo 

COOKING DIRECTIONS:

-Cook your meat with your preferred seasoning cubes, onions and salt.

-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stock fish. 

-Preheat the palm oil - I like it hot but not bleached. 

-Add the diced onion and stir-fry till golden brown.

-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.

-Season with the stock cube, add salt to taste, crayfish and locust bean. Stir until everything is well blended. 

-Add the beef, assorted meat, stockfish, washed kpomo and dried prawns; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.

-Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

-Serve with your favorite swallow, rice, yam etc. Enjoy...

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