Efo Riro is a rich Vegetable soup that is native to the Yorubas of western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves. If these are not readily where you live, frozen Spinach is a very good substitute. Soak the stock Fish and Dry fish for a few hours. The length of time depends on how hard the Stock fish is. Mine soaks in less than 45 Minutes. When soft, clean the Fish remove the bones and separate them into small pieces. Cut the Frozen spinach and wring out the excess water when fully defrosted. Prepare other ingredients: pound/blitz the pepper, cut the onions and grind the crayfish. Start cooking the Shaki first with as little water as possible because it is the toughest meat in the bunch. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.When the Shaki starts to curl, add the dry fish and Stock fish.