Itsy Bitsy Efo Riro


  • 400g Itsy Bitsy Sauce
  • 400g of washed Blanched Shoko
  • 300ml Palm OIl
  • 100g Stock fish
  • 100g Dried Fish (cleaned, deboned)
  • 15g Crayfish
  • 15g Dried Iru (rinsed)
  • 200g Diced Pomo
  • 8 pieces of cooked meats
  • 2 Seasoning Cubes
  • Salt to taste


Step 1
  • Heat 250ml of Palm Oil in a Sauce Pan
  • Add Itsy Bitsy Sauce
  • Fry on gently heat for 10 minutes
Step 2
  • Add cooked meats and Iru
  • Season with salt and seasoning cubes, fry for a further 10 minutes
Step 3
  • Add blanched vegetables
  • Reduce heat further and cook for 2 minutes.
  • Stir and its ready
Serves 4
  • Note all recipes are indicative. You can vary quantities to personal taste

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