- 2 packs Sympli African Yam Cubes
- 2kg shredded green vegetables (Efo-tete)
- 5 Tatase chilli peppers
- 5 Atarodo chilli peppers
- 5 yellow bell peppers
- 2 onion bulbs
- 1 1/2 cups palm oil
- 2 tbsp crayfish
- 1 tbsp ground pepper
- 6 seasoning cubes
- 180g shredded stock fish
- 180g shredded dry fish
- 10 pcs cow skin (Kpomo)
- 10 pcs goat meat
- 10 pcs beef
- 5 pcs shaki (beef tripe)
- Salt to taste
How to Prepare Efo Riro & Pounded Yam using Symplinatural Recipes;
Wash goat meat, beef, shaki and kpomo (cow skin) thoroughly with salt tap water. Thoroughly wash stock fish and dry fish — first with hot water and then with cold water. (You may need to further boil your stock fish, depending on the hardness of the texture.)
Prepare a marinade by mixing together three seasoning cubes, one onion (chopped), one tablespoon ground pepper and salt. Marinate the goat meat, shaki and beef for at least 3 hours.
After marinating, cook the meat till very tender.
Wash bell peppers, yellow peppers, red peppers and onions thoroughly. Blend till a purée is formed.
Heat palm oil in a pot, and add the pepper purée. Fry on medium heat until oil visibly bubbles up on top, about ten minutes.
Stir in the cooked meat. Add the shredded stock fish and dry fish. Next, add crayfish, remaining seasoning cubes and salt. Stir thoroughly to combine all ingredients. Leave to simmer for five minutes on low heat.
Finally, add shredded vegetables and stir thoroughly to combine. Leave to simmer for just two minutes, and turn off heat.
Note: Use any meat of your choice to prepare this soup. Just ensure that the meat is thoroughly marinated and tender after cooking. (Meat is sweeter when it is soft.)
Also note that no water is needed in preparing this soup. The palm oil should be the only liquid used. The vegetables will release moisture and liquid when heated.
Bring two cups of water to a rolling boil in a medium-sized pot.
Add two packs of Sympli Yam Cubes, and leave to boil for 7 minutes.
When yam is cooked, scoop into a food processor or a wooden mortar.
If using a food processor, use the chopping blade and blend the yam for 5 minutes until soft and fluffy with no visible lumps. Scoop out with a wet spoon and mold to preferred shape. It is best to blend when the yam is very hot.
If using a mortar and pestle, pound for 6-7 minutes or until there are no visible lumps. If yam becomes too tough, add one cooking spoon of the water used in cooking the yam and pound for another one minute. It is best to pound when yam is still very hot.
Note: you do not want your pounded yam too soft or too hard — it has to be just right.