Efo Riro is a leafy soup that is very rich in minerals and vitamins, making it a suitable option for invalids and the aged. It is a recipe that puts a slight Yoruba spin on the popular Edikaikong soup loved by the Efik people.


Serves – 4 people

Efo Shoko / Spinach leaves

Assorted meat (Tripe, Cow skin (Ponmo), Beef)

Assorted fish (Stock fish, Smoked fish)

5 fresh Tomatoes or 2 Bell peppers (Tatashe)

5 Scotch Bonnets peppers (Atarodo)

Iru / Ogiri (fermented Locust beans) (optional)

Palm Oil

2 medium sized Onions


Seasoning cubes

Salt to taste


Step 1

Before cooking Efo Riro Soup: Wash the vegetables and cut into tiny bits. Wash the assorted meat and fish. De-bone the smoked fish, and set all aside. Blend the peppers and tomatoes, and set aside.

Step 2

Cook the assorted meat and fish with onions, seasoning cubes and salt to taste. Remember to cook the tougher meat first.

Step 3

Cook until the liquid in the pot is well absorbed and the meat and stock fish are tender.

Step 4

In a dry pot, heat up palm oil to bleach a little, add the ground tomatoes & peppers and fry until the mixture loses its sour taste.

Step 5

Now add the cooked meat & fish, Iru / Ogiri, Crayfish and seasoning cubes. Mix thoroughly, cover and leave to boil for 15 minutes.

Step 6

After 15 minutes, add the vegetables and salt to taste. Mix well and leave to simmer for 5 minutes and your delicious Efo Riro soup is ready.

Step 7

Serve with Pounded yam, Eba, Amala, Semovita, Plantain, Rice etc.

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