Efo Riro – Bold, Nourishing & Bursting with Deep Flavors | Joyful Cook

Ingredients

• Goat meat – chopped
• Snails – cleaned and prepped
• Roundabout (tripe) – optional, well-cleaned
• Cow skin (ponmo) – chopped
• Stockfish – small pieces, pre-soaked
• Smoked catfish – soaked in hot water, scrubbed, deboned
• 1–2 stock cubes – to taste
• Salt – to taste
• 2 onions – 1 chopped for stock, 1 for pepper base
• 5 red bell peppers – seeds removed
• 3–4 habanero peppers (ata rodo) – adjust for spice
• 2 tablespoons fermented locust beans (iru) – optional but traditional
• 1/2 cup ground crayfish – divided
• A handful of whole smoked prawns – optional but adds richness
• 1/2 cup palm oil – do not bleach
• 2 cups chopped kale – stems removed
• 2 cups chopped spinach – stems removed
• Ice water – for shocking blanched greens
• Water or reserved meat stock – as needed for stew consistency