Vegetable soup 'Efo riro'

Efo riro' can be prepared using 'Efo Soko' (Spinach) and 'Efo Tete' (Green Amaranth), pumpkin leaves or spinach. Other ingredients include stockfish, cow skin, palm oil, crayfish, scotch bonnet pepper, tatase, locust bean, tripe 'saki', assorted meat, chicken (or any protein of choice). To prepare, boil the 'saki' and 'ponmo' first (as they take the longest to boil) then add the protein (stockfish, dry fish, beef, chicken), stock cubes and some chopped onions. In a seperate pot, pour palm oil, heat it up and add chopped onions. Fry ground tatashe and scotch bonnet peppers, add locust beans, and crayfish, and stir. Add the cooked meat and fish, and stir. Finally, add the vegetables, and stir well. Add salt to taste, and leave to simmer for 2 minutes. Serve with fried plantains. Efo riro can also be eaten with any starchy dough including Amala, Wheat, or Eba.