Efo-riro Soup: A Flavorful Nigerian Delight

Cook the beef, assorted meats, and kpomo with your preferred seasoning cubes, onions, and salt. Simmer until tender.

Prepare the Stockfish:
Wash the stockfish and parboil it for 2-3 minutes if it’s too hard. This will help soften it for easy cooking.

Preheat the Palm Oil:
In a separate pan, preheat the palm oil until it’s hot but not bleached.

Stir-Fry the Onions:
Add the diced onion to the preheated palm oil and stir-fry until golden brown.

Blend the Peppers and Add to the Oil:
Blend the scotch bonnet peppers and any additional fresh peppers you choose, then add to the pan with the sautéed onions. Fry until the sauce thickens up.

Season the Soup:
Add the stock cube, salt to taste, crayfish, and locust bean. Stir thoroughly to combine and cook for a few minutes.

Add the Meats and Fish: