Efo Riro is a bold and flavorful spinach stew from the Yoruba people of Nigeria. Made with vibrant peppers, onions, and a deeply seasoned base of meat or fish, this dish is rich, spicy, and full of umami. It’s one of those stews that surprises you with how deeply satisfying it is—especially when mopped up with eba, rice, or pounded yam.
Why You’ll Love Efo Riro:
- Packed with leafy greens—healthy but delicious!
- Hearty enough for dinner with just one pot
- Versatile: use beef, goat meat, smoked fish, or even mushrooms
- A staple of the West African pantry—this one feeds the soul
Ingredients
(See recipe card below for amounts.)
- Spinach (fresh or frozen)
- Bell peppers and scotch bonnet
- Onions
- Palm oil
- Meat (goat, beef, or chicken) or dried fish
- Crayfish (optional but recommended)
- Seasoning cubes or bouillon
- Salt and pepper
How to Make Efo Riro
Start by blending your peppers, onions, and scotch bonnet until smooth. Set aside.
In a pot, boil your meat with salt, onions, and seasoning cubes until tender. Reserve the broth.
Heat palm oil in a pan and fry the blended pepper mix for 10–15 minutes, stirring frequently until reduced and the oil separates.
Add in the cooked meat, crayfish (if using), and some of the reserved broth. Simmer everything together for 10 minutes.
Stir in the spinach and cook for another 5–10 minutes, or until the stew thickens and the greens are tender but vibrant.
Serving Suggestions
- Eba (garri)
- Pounded yam
- Boiled rice
- Semovita or amala
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze up to 2 months
- Reheat: Gently on the stovetop or in the microwave, adding water or stock if needed
Time & Serving
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Efo Riro
Ingredients
- 1½ lbs Fresh spinach (or 500g frozen spinach, thawed and drained)
- 3 Red bell peppers
- 1 Scotch bonnet pepper (optional, for heat)
- 2 Medium onions (divided)
- ½ cup Palm oil
- 1 lb Assorted meat (beef, goat, or chicken), pre-boiled
- 1 tbsp Ground crayfish (optional)
- 2 Cubes or 2 teaspoons bouillon powder
- Salt and pepper to taste
- ½ cup Meat broth or water
Instructions
- Blend the bell peppers, one onion, and scotch bonnet until smooth. Set aside.
- Chop the second onion and sauté in palm oil over medium heat until translucent.
- Add the blended pepper mixture and fry for 10–15 minutes, stirring often, until it reduces and the oil separates.
- Stir in the cooked meat, crayfish, seasoning cubes, and a splash of broth. Simmer for 10 more minutes.
- Add the spinach and cook for another 5–10 minutes, stirring occasionally, until the stew thickens and flavors combine.
- Taste and adjust seasoning. Serve warm with rice, eba, or pounded yam