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After the 5 minutes have passed, add the blend of fried meats to the deep skillet. Use your spatula or a spoon to blend the meat in with the vegetable ingredients. If you opted to cook tilapia and shrimp instead of lamb and tripe, set these aside. Do not add them to the efo riro yet. Add the blanched fresh spinach (or frozen spinach) that you set aside earlier. Stir it in to the efo riro until the spinach is fully blended with the other ingredients . If the spinach seems to take up too much room in the skillet, don't worry. Spinach loses the majority of its volume as it cooks. Now that all of the ingredients have been combined, simmer the efo riro a little longer to cook down the spinach. You can leave the lid off of the skillet or put it on, depending on the desired consistency of the efo riro. Removing the lid will allow moisture to boil off and thicken the stew. The texture of the efo riro should be that of a thick stew. Ladle a helping of efo riro into a bowl and eat while it's still hot. If you cooked tilapia and shrimp, place them on top of the stew immediately before serving.
Stir in the fried meat. Stir in the blanched spinach. Simmer for 2 minutes. Serve the efo riro while it's hot.