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Efo riro

Prep Time

5 minutes

Prep Notes

If you are using meat, it is best to boil it before you start preparing the soup.

Cooking Time

30 minutes


5 servings


2kg Spinach/shoko leaves – washed and chopped

2 Tatashe (bell pepper)

2 Sombo (chill)

1 Ata rodo (scotch bonnets)

2 Onions (medium)

2 tablespoons Iru (fermented locust beans)

Stockfish (medium)

3 tablespoons Ground crayfish

2 Seasoning cubes

Assorted boiled meat

2 tablespoons Palm oil


  1. Coarsely blend the tatashe,sombo, 1 onion and ata rodo.
  2. Thinly slice the remaining onion, heat up the palm oil in a pot and add the sliced onion and fry it for about 3 minutes.
  3. Then add the blended pepper and iru.  Cook for about 10 minutes.
  4. Add the assorted meat, stockfish and a bit of water.  Mix and let it simmer for about 10 minutes.
  5. Add the crayfish (I usually like to use this to season the soup), mix and taste.  At this stage you can add the seasoning cubes to your taste.
  6. Once you are satisfied with the taste of the soup add the spinach, stir and simmer for 3-5 minutes.  And the soup is ready.


  1. This can be served with boiledplantain, quinoa, rice, pounded yam or eaten alone.