How to make Efo-riro soup

Efo-riro soup.

Ingredients:
1.5 lb spinach leaves
Fresh peppers (any amount if your choice)
2 scotch bonnet and 1 very small onion
1/4 cup palm oil
2 Tbsp crayfish blended
2 Tablespoon locust bean
1/2 cup stock fish about 2 handfuls of shredded
1 Prawn about a handful, (dried)
1 Onion medium size- diced
1 bouillon cube (or 2 bouillon cubes)
1 lb beef (A mixture of beef, tripe, and cow skin).
Smoked fish
Kpomo

Cooking directions:
-Cook your meat with your preferred seasoning cubes, onions and salt.
-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stock fish.
-Preheat the palm oil – I like it hot but not bleached.
-Add the diced onion and stir-fry till golden brown.
-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.
-Season with the stock cube, add salt to taste, crayfish and locust bean. Stir until everything is well blended.
-Add the meat, stockfish, washed kpomo and dried prawns; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
-Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

-Serve with your favorite swallow, rice, yam etc. Enjoy!..?
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