Efo Iyana Ipaja Soup
This dish builds tree spinach leaves, tomatoes and ground crayfish into a proper meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Wash the tree spinach leaves thoroughly in plenty of cold water, strip away any tough stems, shred the leaves coarsely, and set them aside to drain.
- Roughly chop one onion, the red bell peppers, tomatoes, and scotch bonnets, then blend them with the ginger and garlic to a coarse paste, leaving a little texture rather than a smooth puree.
- Slice the remaining onion thinly. Heat the palm oil in a wide pot over medium heat until it shimmers, then fry the sliced onion for 3 to 4 minutes until softened and fragrant.
- Pour in the blended pepper paste, season with salt, and simmer uncovered for 12 to 15 minutes, stirring often, until the raw smell is gone and the oil rises to the surface.
- Stir in the ground crayfish and crumbled stock cube and cook for another 2 minutes to deepen the flavour.
- Add the shredded spinach in batches, folding it into the sauce so it wilts down, then cook for just 4 to 5 minutes so the greens stay vibrant and tender.
- Taste and adjust the salt and heat, let the soup rest off the heat for a couple of minutes, then serve hot with boiled yam, rice, or a swallow of your choice.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Efo Iyana Ipaja Soup take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Efo Iyana Ipaja Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Efo Iyana-Ipaja Soup.jpg by Semmy1960, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.