Click on the image, above to submit to Pinterest.
Special Efo Riro
Special Efo Riro is a traditional Nigerian recipe (from the Yoruba peoples) for a classic soup (a stew to be served with pounded yam) of liver, tripe, crabs and smoked fish in an onion, tomato and shoko leaf base with chillies and red palm oil. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Special Efo Riro.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesNigeria Recipes
This is a classic Yoruban recipe from Nigeria. Shoko is a green leaf used commonly in Yoruban cooking. It wilts easily and is typically replaced by spinach, though a mix of spinach and dandelion leaves would be closer to the original.
Ingredients:
200g liver, cubed
200g tripe, cleaned, boiled until tender and shredded
4 medium-sized dressed crabs (about 150g each)
200g smoked fish, washed and flaked
1 small stockfish head, soaked, cooked until tender and shredded
1 large bunch of shoko leaves, blanched in boiling water (or substitute a blend of spinach and dandelion leaves)
4 medium tomatoes, pounded in a mortar
1 medium onion, chopped and pounded in a mortar
6 medium-sized hot chillies, pounded in a mortar
1 medium onion, finely sliced
1 Maggi crayfish cube (or fish bouillon cube)
3 tbsp red palm oil
500ml water
salt, to taste
Method:
Add the palm oil to a pot and when hot use to fry the pounded tomato, pounded onion and pounded chillies for about 10 minutes, stirring frequently. At this point stir in the liver, tripe, crab meat, smoked fish and stockfish along with the 500ml water.
Stir to mix then crumble in the Maggi cube. Bring to a boil and cook for 10 minutes then add the blanched leaves. Stir to combine, reduce to a gentle simmer and season to taste with salt.
Continue simmering for 5 minute then take off the heat and serve hot with pounded yam.
