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Efo Riro

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Efo Riro is a classic Nigerian spinach stew made with leafy greens simmered in a rich tomato and pepper sauce with aromatic seasonings and savory proteins. This hearty, flavorful dish is perfect served with rice, pounded yam, fufu, or eba.

Ingredients

  • Fresh spinach or other leafy greens, chopped
  • Beef, chicken, or assorted meat, cooked
  • Smoked fish (optional)
  • Dried shrimp or crayfish, ground
  • Palm oil
  • Tomatoes
  • Red bell peppers
  • Scotch bonnet peppers (to taste)
  • Onion
  • Garlic
  • Seasoning cubes
  • Salt
  • Ground black pepper
  • Dried thyme (optional)

Instructions

  1. Blend the tomatoes, red bell peppers, Scotch bonnet peppers, onion, and garlic until smooth.
  2. Heat the palm oil in a large pot over medium heat.
  3. Add the blended pepper mixture and cook until most of the liquid has evaporated and the sauce is thick.
  4. Stir in the ground crayfish, seasoning cubes, black pepper, dried thyme if using, and salt to taste.
  5. Add the cooked beef, chicken, smoked fish, or other proteins and stir to coat them well in the sauce.
  6. Simmer for 8–10 minutes to allow the flavors to combine.
  7. Add the chopped spinach and gently stir until just wilted.
  8. Cook for another 2–3 minutes without overcooking the greens.
  9. Taste and adjust the seasoning as needed.
  10. Serve hot with rice, pounded yam, fufu, eba, or your preferred side.

Notes

  • Frozen spinach may be used if thawed and well drained.
  • Adjust the amount of Scotch bonnet pepper to suit your preferred spice level.
  • Substitute mushrooms and vegetable seasoning for a vegetarian variation.
  • The stew tastes even better the next day as the flavors continue to develop.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Nutrition

Find it online: https://thefamilycooking.com/efo-riro/