Assorted Efo Riro Recipe

Prepare and par-cook proteins

Rinse beef, ponmo and tripe under cold running water. Cut beef into large bite-size chunks. For tripe, ensure it is thoroughly cleaned (scrape and rub with salt and lime/lemon if needed), then cut into strips. Place beef in a large stockpot with about 2.5 liters of water, 2 bouillon cubes, 1 tablespoon seasoning salt, and 1 teaspoon salt. Bring to a boil, skim foam, then reduce to a simmer. After 30 minutes add tripe and continue simmering. After another 15 minutes add ponmo. Simmer until all proteins are tender (total simmer time from start 60–90 minutes depending on cuts). Adjust liquid level with additional water as needed; reserve the cooking broth for the soup base. Remove meats when tender, keep broth hot and set proteins aside in covered container. Shred or cut ponmo and tripe to serving size if not already done.

Optional quick pressure-cook method

If using a pressure cooker: combine beef, tripe, bouillon, and seasoning in the cooker with 1.5–2 liters water. Cook at high pressure for 25–35 minutes depending on toughness, release pressure, add ponmo and cook an additional 8–10 minutes under lower pressure or simmer until tender. Reserve broth. Proceed as above.

Roast and blend peppers and tomatoes

Core the tomatoes and bell peppers; halve the onions. Place tomatoes, bell peppers and 4 of the Scotch bonnet peppers on a hot skillet or under a broiler and roast until skins blister and slightly char (6–10 minutes). Allow to cool slightly and blend with the remaining raw Scotch bonnets and 1 onion to a coarse purée (use a blender or food processor). Drain excess liquid through a sieve if the mix is very watery to concentrate flavor.

Cook down tomato-pepper mix

Heat 200 ml of the palm oil in a very large pot over medium-high heat. Add the remaining chopped onion and sauté until translucent. Add the blended pepper-tomato mix and cook, stirring regularly, until the raw tomato smell cooks off and the mixture reduces and thickens, about 25–35 minutes. Stir in tomato paste and continue to cook for another 8–10 minutes, adding a splash of reserved beef broth if it sticks.

Build flavor

Lower heat to medium. In the pot with the reduced tomato-pepper base, add minced garlic, minced ginger, ground crayfish, ground black pepper, seasoning powder, remaining bouillon cubes (if using), and salt. Fry the mixture, stirring, for 5–7 minutes until fragrant. Add the shredded smoked fish and locust beans now if using, stir to combine.

Incorporate broth and proteins

Pour about 1–1.2 liters of the reserved protein broth into the pot with the tomato base to form the soup—add more broth to reach desired consistency (Efo riro is typically thick but saucy). Bring to a gentle simmer, taste, and adjust seasoning (salt, bouillon, pepper). Add the cooked beef, tripe and ponmo back into the pot, stirring to coat and heat through for 8–10 minutes so flavors meld.

Add remaining palm oil and finish

In a small saucepan, warm the remaining palm oil (about 400 ml) until hot but not smoking. Carefully pour the hot oil into the soup in a thin stream while stirring to incorporate the oil evenly and give the soup its rich red color. Taste and correct seasoning. If you prefer less oiliness, use less or add gradually until desired color and mouthfeel are reached.

Add greens and final simmer

Fold in the chopped scallions, chopped green bell pepper (if using), and the washed and roughly chopped efo greens (ugu/spinach/bitterleaf mix). Stir gently and simmer uncovered for 5–8 minutes—just long enough for the greens to wilt and absorb flavor but remain bright. If using scent leaves or basil, add them in the last 2 minutes and stir through.

Rest and adjust

Turn off heat and let the soup rest 5 minutes. Taste once more and adjust salt or pepper as needed. Transfer to serving containers for bulk order, keeping warm (insulated) until delivery. Garnish with a few fresh chopped scallions if desired.