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Use a sharp kitchen knife and a cutting board. Cut all of the meats—roughly 2 pounds (910 g) total—into small cubes, about 1⁄2 inch (1.3 cm) on each side. If you're using the alternate meats and seafood, don't cut up the shrimp. You can cube the tilapia if you like, although it can also be served whole on top of the finished bowl of efo riro. Fill a large saucepan with about 4 cups (950 mL) of water and bring to a boil. Drop in your chopped meats. Keep the water at a rolling boil until the meat has become tender. Periodically stick a fork into a piece of meat to evaluate its tenderness. It should take about 10 minutes. As soon as the meat has begun cooking, add 1 tablespoon (15 mL) each of salt and black pepper to the boiling meat. Also crumble in 2 cubes of Maggi. Maggi is a popular meat and vegetable seasoning, sold in cubes. You can find Maggi in the International section of most large supermarkets. Once the meat has finished tenderizing in the boiling water, pour the leftover water—which is now meat stock—into a bowl. Set this aside for now. Be sure to choose a bowl that is heat-resistant or it may melt. Turn the burner up to medium heat (5 or 6) and let the vegetable oil heat up. Put a lid over the pan while the oil is heating to prevent splatters. If you don't have vegetable oil on hand, substitute butter. While butter is less healthy, it will add a rich flavor to the meat. Pour the boiled meats out of the saucepan where they've been cooling and into the skillet with the hot vegetable oil. Use a spoon or a wooden spatula to stir the meat, so the cubes don't burn. Let the meat fry in the oil until it's browned on all sides. This should take about 5 minutes, although times will vary. Remove the meat from the heat once it's cooked.
Cut the lamb, tripe, and beef into bite-sized cubes. Boil the cubed meats in a large saucepan for 10 minutes. Add seasonings to the boiling meat. Pour the meat stock off into a bowl. Add 3 tablespoons (44 mL) of vegetable oil to a large skillet. Fry the cubed meats until they are brown.