Assorted Efo Riro Soup

Wash meat and season it with pepper, onions, 1 seasoning cube and salt and place on a medium heat

Add stockfish to the meat and cook them all at once until they become tender.

While the meat is still on the heat, wash and blend tomatoes, tatashe and pepper into a chunky consistency, if you are using both and keep aside.

Add more water to the meat and cook, if the initial water is not enough, once it is almost cooked

Add dried fish and cook too.

Pick the vegetables you want to use for efo riro from the stalks and dress it properly.

Soak the vegetable in warm water for 1 minute and then shred into smaller pieces and set aside.

When the meat is perfectly cooked, place another dried pot on heat,

Add 2 cooking spoons of palm oil to it and leave it bleach for 15 seconds.

Add chopped onions to the oil, stir for 1 minute, once the onions has become translucent, add the blended tomato mix to the oil and fry for 10 minutes, until it turns dry.

Bring the meat broth into the tomato and bring to a boil, add the locust beans (iru), crayfish, the remaining seasoning cube, salt and stir.

Cover the lid to simmer on a low heat 10 for minutes.

Bring the cooked meat into the content and stir very well to combine, then taste for salt and seasoning and adjust if need be.

Add the chopped vegetable and stir the soup very well, leave it to simmer for 1 minute on a low heat.

Put off heat and serve your tasty efo riro with eba, semolina or pounded yam and enjoy.