Recipe for Nigerian Efo Riro

Ingredients:

Proteins 

Cow foot: 0.5 kg

Cow Reed, 0.5 kg

Cow skin: 0.5 kg

Goat meat, 0.5 kg

Goat intestines: 0.5 kg 

Beef: 0.5 kg

Mackerel fish, 0.7 kg

Stock fish (cod, haddock, or hake fish): 0.8 kg

Shrimp, 0.7 kg

Spices and seasonings 

Seasoning cubes: 4 cubes 

Locust beans (Iru): 3 tablespoons 

Thyme: 4 teaspoons 

Onions: 5 medium size 

Bell Peppers - 4 pieces 

Paprika Peppers - 1 piece 

Chili Peppers - 3 pieces 

Scotch Bonnet peppers - 2 pieces 

Crayfish(roasted) - 4 tablespoons.

Salt - 4 teaspoons 

Vegetable

Spinach - 250kg

Oil 

Palm oil, 150 kg

It is to be noted that 

1 cup of water in the recipes is equal to 237 ml.

Ingredient preparing 

Wash the cow foot, cow reed, cow skin, goat meat, goat intestines, beef, locust beans, Mackerel fish, stockfish, and shrimp all separately.

Soak the shrimp in water for 30 minutes prior to cooking.

Blend (3 bell peppers, 1 paprika pepper, 3 chilli peppers, 2 Scotch Bonnets, and 2 onions) roughly in a blender or food processor.

Wash the spinach properly (after removing part of its stem). 

In a sieve, blanch the washed spinach with hot water and cool it with cold water to stop cooking (the cooling can be done efficiently with ice-cold water).

Take the washed Mackerel fish, season with salt, and put it on an oven tray. Bake for 15-20 minutes at 150°C.

Cooking steps (frying method)

Add washed cow foot, cow reed, goat meat, goat intestines, and beef to a pot and season with 2 seasoning cubes,⅓ of the chopped onions, 2 teaspoons of thyme, and 2 teaspoons of salt. Cook on low heat, cover, and leave to simmer for 15-20 minutes, before adding ½ cup of water and cooking for another 20 minutes.

Take out the goat meat, goat intestines, beef, and goat intestines, put them in an oven tray, and bake for 15 minutes at 150°C (all while trying to keep some moisture in the meat).

Add washed cow skin and stockfish. Season with 1 seasoning cube, 1 teaspoon of salt, and ⅓ of chopped onions, adding 1 cup of water, and cook for 30 minutes. 

To a preheated pan, add the palm oil. On low heat, add ⅓ of chopped onions (fry for 2 minutes while stirring, keeping in mind that prolonged frying makes the onion too sweet and burnt).

Next, add the locust beans and 2 tablespoons of crayfish (fry for 30 seconds while stirring).

Next, add the pepper and onion paste, mix properly, then add the stockfish, mix well, cover with a splatter guard, and let simmer for 20 minutes. 

Next, add the cow foot, cow reed, cow skin, goat meat, goat intestines, and beef. Mix well, cover, and let simmer for 10 minutes.

Next, add the soaked shrimp and oven-smoked fish, cover, and let simmer for 1 minute.

Finally, add the blanched spinach and let it simmer for 1 minute.

Your soup is now ready. 

Cooking steps (boiling method)

Add washed cow foot, cow reed, goat meat, goat intestines, and beef to a pot and season with 2 seasoning cubes,½ of the chopped onions, 2 teaspoons of thyme, 2 tablespoons of crayfish, and 2 teaspoons of salt. Cook on low heat, cover, and leave to simmer for 15-20 minutes, before adding ½ cup of water and cooking for another 20 minutes.

Add washed(Cow skin and stockfish), Season with ( 1 seasoning cube, 1 teaspoon of salt and ½ of chopped onions) adding 1 cup of water to cook for 30 minutes.

Take out the goat meat, goat intestines, beef, and goat intestines, put them in an oven tray, and bake for 15 minutes at 150°C (all while trying to keep some moisture in the meat).

Put all of the meat together in one pot (Cow reed, Cow foot, Cow skin, stockfish, Goat meat, Goat intestines and beef), add palm oil and boil for 10 minutes.

Next, add pepper and onion paste, cover with a splatter guard, and leave to boil for 20 minutes. 

Next, add Locust beans and 3 tablespoons of crayfish and leave to simmer for 7 minutes.

Next, add the oven-roasted Mackerel fish and soaked shrimp and leave to simmer for 1 minute.

Lastly, add the spinach and simmer for 1 minute.

Your soup is now ready.