Mixed Meat & Fish Efo Riro...Vegetable soup

Doesn't this just look pretty?

I love efo riro and can eat it all day. Depending on what you add into yours, it can be one of the healthiest options for someone watching their weight also (i.e. less/no oil, lean cuts of meat)

Efo riro is very versatile and can be eaten with most swallow meals, rice and pasta which makes it a good sauce to have in your fridge most times. It can also be versatile in terms of the ingredients used. Spinach, kale, shoko, efo tete,  turnip, collard greens,ugu (fluted pmpkin leaves) are some of the greens you can use alongside pretty much any cuts of meat to create this colorful beauty.

INGREDIENTS

Vegetable oil
Stock Cubes
Onions
Deboned smoked mackerel
Bell Peppers (tatashe)
Scotch Bonnet (ata rodo)
Chopped Spinach
Ground Crayfish
Spring Onions
Mixed cooked meats (Cow skin, kidney, beef, feel free to add as preferred)

I typically avoid giving quantities most times as its better to use according to your preference e.g more or less oil, more or less pepper to suit your personal taste and health preferences...

PREPARATION

Do a rough blend of all the peppers and onions.

Pour into a clean pot and boil for about 30-45 minutes to dry up the excess water and remove the raw taste (please boil for less time if your mixture is not much.

Rather than pour my blend into a pot of hot oil to fry, I opt to pour the oil into the same pot. Its pretty much the same thing since I wasn't planning to fry onions.

After a few minutes the mixed meats are added.

Add ground crayfish, stock cubes and deboned mackerel.

Stir all thoroughly and taste to know if you need more stock cubes.

The spinach goes in last.

Stir and allow to simmer for a few minutes.



And here we are...Hot steaming plate of goodness ready to go with rice, yams or any swallow of your choice!!!