Recipes made easy with Peppe Terra


  • 1 kg / 2 lb fresh soko or tete (washed & blanched)
  • 500g / 1 lb assorted parts of meat (washed)
  • 225g / 8oz stock fish (pre-soaked
  • 1 medium smoked fish
  • 225g / 8oz bushmeat (washed)
  • 225g / 8oz cooked crab claws
  • 4 snails (washed with lemon juice)
  • 225g / 8oz ground crayfish
  • 190ml / 6fl 07, palm-oil
  • 1 teaspoon iru
  • 1pt stock or water
  • Salt to taste
  • 3 packs of Peppe Terra (70g packs)
  • 1 pack of Terra Tomato Paste (70g pack)

Efo-Riro (Rich Vegetable Stew)


This superb Yoruba Speciality is made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as Soko or Tete.


  1. Place the washed meats in a large pot, add a drop of water or stock.
  2. Season with salt and ground pepper and boil for 30 minutes or until tender.
  3. Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes.
  4. Remove from heat and place in a clean bowl.
  5. Wipe the pot out and pour in the palm-oil. Place pot on fire to heat up the oil. Add PEPPE TERRA to the hot oil and fry for 5-10 minutes, stirring frequently.
  6. Add Terra Tomato Paste (to taste) and cook for 5 minutes until well blended.
  7. Add the cooked meats, crayfish and some more stock if necessary. Simmer for 10 minutes.
  8. Finally, add the blanched tete or soko, cook for 5 minutes.
  9. Check seasoning and serve with Iyan.