Efo-Riro – Video Related By 9jafoodie|August 28th, 2014|10 Comments Join the discussion! Cancel reply 10 Comments safiyyah December 5, 2015 at 2:06 am - Reply I’m so sad I discovered this blog late…within the short time I visited, I’ve learnt so much foodie! I’m happy now to have a worthy kitchen team. *winks* Stanley Ugbodu October 9, 2015 at 4:57 pm - Reply Newest fan ! And it’s worth louding !!! #alliSwow 9jafoodie October 11, 2015 at 7:24 pm - Reply lol. welcome Ada September 27, 2015 at 5:51 pm - Reply Where would you get shaki and pomo abroad,what is it called? Tunmi September 28, 2015 at 8:01 am - Reply @Ada, Shaki is called “tripe”. It is really the stomach, so some stores have it marked as “cow stomach”. Pomo or Kpomo is the skin and it’s called “cow skin” but I have only seen that at Nigerian/West African shops. In the DC-Maryland-Virginia area, Afrik International Food Market is popular. Their location is in Farmer’s Market in DC and in Hyattsville/Landover, MD Emeraude August 7, 2015 at 1:48 am - Reply Can I boil my blended pepper before using it for efo riro? I tried ur style of boiling tomatoes, pepper,onions et all before blending and I rili liked it. The aroma alone makes one hungry. Can I do same for efo as earlier asked. 9jafoodie August 10, 2015 at 9:11 pm - Reply Yes, you can do either or. Cam November 23, 2014 at 7:48 am - Reply where do you get your shaki and pomo? And what are they called in Canada? Colette August 29, 2014 at 8:16 am - Reply what can you use as a substitute for Locust beans? 9jafoodie August 30, 2014 at 3:19 pm - Reply There is no substitute but you can cook the soup without.