EFO RIRO
Efo Riro
A vibrant delicious soup…
Yield: 12-15 servings
PREP IT!
Pepper Blend
4 large Bell pepper, red, fresh, cut into 16 chunks
1 large Onion, red, fresh, cut into 16 chunks
½ large Onion, yellow, fresh, cut into 8 chunks
2 cloves Garlic, fresh, whole
½-inch piece Ginger
1 large Habanero
Goat Meat
4 pounds Goat meat, cubed, cleaned, and trimmed
4 teaspoons Taste Tutor Smoked 101
8 tablespoons Curry powder
2 bunch Thyme, fresh (or 2 teaspoon dried thyme)
4 large Bay leaves
1 large Red onion, chopped
1 large Habanero pepper, halved
4 cubes Chicken bouillon
32 ounces Chicken broth
32 ounces Water
Shaki
1¼ pounds Shaki (Tripe) – I used honeycomb tripe
¼ large Red onion, diced small
6 cloves Garlic, fresh, whole
1 large Habanero, diced small
½ teaspoon Salt
1 teaspoon Thyme
1 cube Chicken bouillon
Greens
10 ounces Collard greens, Alabama Blue (or any kind), fresh, cleaned, stems removed, cut into thin strips
9 ounces Spinach, fresh, cleaned and stems removed, cut into thin strips
16 ounces Kale, fresh, cleaned and stems removed, cut into thin strips
Efo Riro
4 tablespoons Vegetable oil
3 tablespoons Red palm oil
1 large Whiting fish, whole, cut into 4 portions, cleaned, and dried
2½ tablespoon Taste Tutor Smoked 101
½ medium Red onion, diced small
1 large Habanero, minced
¾ teaspoon Locust Beans, fermented (Iru)
¾ teaspoon Crayfish powder
1 cube Chicken bouillon
Full batch Pepper blend (recipe above)
1-2 cups Broth used to cook meat if using meat. Add more or less broth depending on how dry you like your soup.
10 ounces Collard greens, blanched and drained
Full batch Precooked meats (recipe above)
3 medium Smoked fish, soaked in hot water, cleaned, deskinned, and deboned
16 ounces Kale, blanched and drained
9 ounces Spinach, blanched and drained
MAKE IT!
Pepper Blend
In a blender or a food processor, add all ingredients and pulse until approximately 1/8 inch in size.
Pour ingredients into a strainer and allow to drain, refrigerated, until most of the water has separated from the pepper blend (about 8 hours).
It is now ready to use.
Goat Meat
Preheat oven to 450F.
Trim goat meat of excess fat. This will prevent your gravy from being overly oily; some oil is good. Rinse goat meat with water and vinegar to make sure they are extra clean after trimming.
Add all ingredients to a large pot and bring to a boil.
Cook for 3 hours, covered, stirring every 30 minutes on medium-low to low heat or until goat meat is tender and begins to fall off the bone.
Remove goat from broth and place on a parchment lined baking sheet. Roast for 20 minutes until it begins to brown and is partially crispy. Set broth aside to use in soup.
It is now ready to use.
Shaki
Preheat oven to 450F and put water on to boil. Clean tripe by peeling off the impurities and excess fat. Add it to a bowl with salt and scrub the entire surface of the tripe. Add vinegar to the bowl and continue to scrub. Add cold water to the bowl to rinse off the salt and vinegar. Rinse again in cold water until the water runs clear. Pour water out of the bowl and pour in boiling water, letting it soak for 2 minutes. Pour off boiling water and rinse again with cold water. It is now ready to cook.
Cut tripe into desired size.
Add it to a pot with red onion, garlic, habanero pepper, salt, thyme, and bouillon cube.
Turn onto medium high heat and allow ingredients to cook down. Add water to cover and bring to a boil. Boil for 40 minutes or until tripe is tender.
Remove tripe from broth and place on a parchment lined baking sheet. Roast for 20 minutes until it begins to brown and is partially crispy. Set broth aside to use in soup.
It is now ready to use.
Greens
Rinse greens separately. Chop into desired size strips.
Add each type of green to a separate bowl and pour boiling water over the greens to blanch. Allow greens to sit in boiling water for 2 minutes until the color of the leaves is bright green. Pour off the boiling water and pour in ice water to stop the cooking. Allow to soak 5 minutes in ice water.
Pour off water and squeeze the excess water out of the greens.
Set aside to use in efo riro.
Efo Riro
Over medium high heat, add vegetable and palm oil, into a large pot. Season both side of the whiting fish with 2 teaspoons of the Taste Tutor Smoked 101. Once oil is hot, sear whiting fish pieces until golden brown. Remove from pot and set aside.
To hot oil, add red onions, habanero, locust beans, crayfish, chicken bouillon cube, and remaining Taste Tutor Smoked 101. Sauté until onions are translucent.
Next, add pepper blend. Mix thoroughly to combine and fry for about 10-15 minutes, stirring occasionally. Fry until you can literally see the palm oil simmering at the top and there are no more traces of water.
Add broth, then stir to combine and bring to a light boil.
Add in collard greens and allow to cook until they begin to soften, about 15 minutes.
Add in cooked meat and smoked fish. Cook for 5 minutes.
Add in kale and spinach. Cook for an additional 5 minutes.
Stir one last time and take off heat. Enjoy with your favorite swallow.
Tip:
Reheat leftovers: in a pot with a little bit of water over low heat or in a bowl with a little bit of water, covered with plastic wrap and microwave about a minute.