Nigerian
Efo Riro
Efo riro is a rich Yoruba spinach stew cooked in palm oil with pepper, iru, crayfish, and assorted meat or fish. The greens stay tender while soaking up the deep, savory sauce.
Ingredients
- Efo tete, shoko, or mature spinach, washed and chopped300g
- Red bell pepper1 large
- Scotch bonnet pepper1
- Red onion1 medium
- Palm oil1/3 cup
- Iru, rinsed1 tbsp
- Ground crayfish2 tbsp
- Cooked assorted meat, bite-size pieces200g
- Smoked fish or dried stockfish, cleaned and flaked100g
- Meat stock1/4 cup
- Seasoning cube1/2 cube
- Saltto taste
Method
- Blend the red bell pepper, scotch bonnet, and half of the onion coarsely, then boil the pepper mixture in a small pot until most of the water has evaporated.
- Slice the remaining half onion thinly and set it aside.
- Heat the palm oil in a pot over medium heat until it loosens and smells fragrant, but do not bleach it.
- Add the sliced onion and fry for 2 minutes until softened.
- Stir in the iru and fry for 1 minute to release its aroma.
- Add the reduced pepper mixture and fry for 8 to 10 minutes, stirring often, until the oil begins to rise around the sauce.
- Stir in the ground crayfish, seasoning cube, and a small pinch of salt.
- Add the cooked assorted meat, smoked fish or stockfish, and meat stock, then simmer for 8 minutes so the flavors combine.
- Taste the sauce and adjust salt carefully, keeping in mind that smoked fish, stock, and iru are already salty.
- Add the chopped greens in handfuls, folding them gently into the sauce without adding extra water.
- Cook uncovered for 3 to 5 minutes until the greens are just wilted and glossy, then remove from the heat.
- Serve warm with amala, pounded yam, eba, rice, or boiled plantain.
Common questions
Can I substitute the greens in Efo Riro with regular spinach or kale?
Yes. Mature spinach is the closest easy substitute. Kale, collard greens, or Swiss chard also work, but they cook differently: kale and collards need a little longer, while spinach should be added last and cooked briefly to avoid sogginess.
How long should I cook the pepper base before adding the oil and meat?
Boil the blended pepper mix until most of the water is gone, then fry it in palm oil for 8 to 10 minutes. It should darken slightly and the oil should begin to rise around the sauce before adding meat and stock.
What are the most common mistakes when making Efo Riro?
The biggest mistakes are bleaching the palm oil, undercooking the pepper base, and oversalting early. Also avoid adding the greens too soon; they should go in near the end so they stay bright and don’t turn mushy.
How should I store leftover Efo Riro and how long does it keep?
Cool it quickly, then refrigerate in a sealed container for up to 3 to 4 days. It also freezes well for about 2 months. Reheat gently with a splash of water or stock, and check seasoning after warming.
What should I serve with Efo Riro?
Serve it with swallows like pounded yam, amala, eba, or semovita. It also works with boiled rice, especially if you want a lighter meal. Make sure the sauce is rich enough to coat the starch, but not too dry.