Efo (vegetable/spinach) Recipe

Clean and parboil meats

Rinse beef, goat meat, tripe and cow skin under cold water. In a large pot, add meats, half of the chopped onion (reserve rest), 1 stock cube, a pinch of salt and enough water to cover (about 1 liter). Add dried stockfish now if using. Bring to a boil, then reduce heat and simmer until meats are tender (30–45 minutes depending on cut). Skim foam occasionally.

Cook smoked/fresh fish separately

If using smoked fish or fresh fish, rinse and check for bones. Add the fish to the pot during the last 8–10 minutes of simmering so it heats through without disintegrating. For shrimp, add in last 4–5 minutes. Remove fish gently and set aside to add later.

Wash and chop greens

Wash the spinach/efo thoroughly in several changes of water until no grit remains. Drain well and roughly chop into bite-size pieces. If using frozen spinach, thaw and drain excess water.

Fry onion, pepper and palm oil

In a separate large saucepan or the cleaned pot used for meat (with some of the meat stock), heat palm oil over medium heat until hot but not smoking. Add the remaining chopped onion and sauté 2–3 minutes until translucent. Add chopped scotch bonnet/habanero and fry 1 minute to release aroma.

Add ground crayfish and seasonings

Stir in ground crayfish, ground ogiri/iru (if using), black pepper and remaining stock cube. Fry the mixture 1–2 minutes, stirring constantly to avoid burning and to bloom the flavors.

Add meat stock and adjust consistency

Carefully pour about 1–2 cups (250–500 ml) of the hot meat stock into the palm-oil mixture to create a slightly loose soup base. Scrape up any browned bits from the pot. Taste and adjust salt/seasoning. Simmer for 3–5 minutes so flavors meld.

Add meats and fish

Return the boiled meats and reserved fish to the pot. Stir gently so proteins are coated in the spiced oil-broth.

Incorporate the greens

Add the chopped spinach/efo in batches, stirring each batch until it wilts and reduces in volume. Cook uncovered for 5–8 minutes until the greens are tender but still vibrant. If the soup is too thick, add more hot stock or water 2–3 tbsp at a time to reach preferred consistency.

Final seasoning and finish

Taste and adjust with remaining salt, stock cube, or ground crayfish as needed. If using shrimp or delicate fish pieces, stir them in now and heat through 1–2 minutes. Turn off heat and drizzle a teaspoon of palm oil on top for sheen (optional).

Spoon the hot efo into bowls and serve immediately with pounded yam, eba or wheat swallow on the side. To eat traditionally, scoop a portion of the swallow, make an indentation, and use it to pick up the soup and pieces of meat/fish.