Orishirishi Vegetable stew and Yam Cubes

The typical description of a “rich” Nigerian soup is  one that contains orishirishi which means that all parts of the meat is found in the soup. For some reason we just equate good soup with the amount of meats used. Are men more guilty of this than women? Hmmmmmh, it could be as I see many women make an extra effort to serve their men choice parts of meat rather than the growing children in the family who by the way need meat most.
Before I get carried away with the meat debate, my offering today is Orishirishi Vegetable stew or Efo-riro typically cooked by the Yoruba people. Simply put this is vegetable mixed in a tomato/pepper stewed sauce. The vegetable of choice could be Shoko or Gbure ( generally called green).
On the way to church  last Sunday, I stopped at the regular Lagos Sunday Market and picked my bunches of  Shoko. I specifically asked for the organic version, even the local ladies know organically grown foods:) .People always say food items are cheaper at these markets , I say they are just easily accessible, particularly on a Sunday when most markets run “skeletal” service
When I saw the final outcome of the picture of this recipe with the crab claw holding  onto the shaki , I said ouch! that hurts but I trust I will get your attention on the picture and you will of course try this recipe.:)

Nutritip: If your doctor has advised to keep your cholesterol level under control  then you may skip the shaki (tripe) and even beef  from this recipe

Recipe
6 balls of Shoko ( blanched and chopped in large chunks )

12 pieces Beef ( cut in small cubes)
12 pieces Shaki ( cut in small cubes)
12 pieces Pomo ( cut in small cubes)
1 medium Stock fish head
1 cooking spoons smoked Fish pieces
Some Crab/Crab legs
4 cooking spoons Tomato/ Pepper
3 pieces chopped  red pepper (scotch bonnet)
1 medium Onion( chopped )
3 cooking spoons Palm oil
1 teaspoon dry Pepper
1tbsp Iru( fermented locust bean) ( optional)

1 tablet crayfish seasoing
2 cubes beef seasoning
Salt to taste

Method
1, Season  and steam beef, and shaki with beef seasoning, salt, a little onion and  dry pepper
2 , When beef is half cooked ,add  Stockfish head, Pomo and cook. You may need to add more water as you go. But keep the water small as you don’t need much stock at the end.
3, Add the crab and smoked fish when beef is almost cooked . Set meats aside
4, Heat the oil, fry the onion for about 2 minutes and add the tomato, chopped pepper, seasoning and and pour in meat stock and cook till sauce tastes right with no acidic tang of tomato
5, Pour in the meats and chopped pepper, Iru  and cook for about 5 minutes
6, In the  mean time pick wash and blanch the Shoko. Blanching means steeping the vegetable  in boiling water, allow to stand for about 4-5 minutes. This helps to reduce water from vegetable so your soup is not watery
7, Chop the vegetable and add to the sauce, stir and cook for about 5 minutes
8, Serve with yam cubes or rice or Eba.