📝 About This Recipe
Efo Riro is a vibrant, soul-warming spinach stew originating from the Yoruba people of Nigeria, celebrated for its rich layers of flavor and 'more-ish' texture. This 'stirred leafy vegetable' dish is characterized by its thick, savory pepper base, smoky undertones from dried fish, and a luxurious assortment of tender halal meats. It is a nutritional powerhouse that balances the freshness of greens with the deep umami of traditional West African spices.
🥗 Ingredients
The Protein Trio
- 500 grams Beef Chuck or Goat Meat (cut into bite-sized cubes)
- 250 grams Honeycomb Tripe (Shaki) (cleaned and pre-boiled until tender)
- 2 pieces Smoked Catfish (deboned and washed in hot salted water)
The Pepper Base (Atyan)
- 3 large Red Bell Peppers (Tatashe) (deseeded)
- 2-3 pieces Scotch Bonnet Peppers (Atarodo) (adjust for heat preference)
- 2 medium Red Onion (one for blending, one for slicing)
The Greens and Aromatics
- 800 grams Fresh Spinach or Shoko leaves (roughly chopped and blanched)
- 2 tablespoons Iru (Fermented Locust Beans) (rinsed well)
- 3 tablespoons Ground Crayfish (for that essential umami kick)
- 1/2 cup Palm Oil (authentic bleached palm oil)
- 2 pieces Bouillon Cubes (halal certified)
- to taste Salt
👨🍳 Instructions
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1
Place the beef and tripe in a pot with half a sliced onion, one bouillon cube, and a pinch of salt. Add minimal water and cook until the meats are very tender. Reserve the concentrated stock.
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2
Coarsely blend the red bell peppers, scotch bonnets, and one onion. Do not blend into a smooth puree; it should be chunky and textured.
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3
Pour the blended pepper mix into a pot and boil over medium-high heat for 10-15 minutes until the excess water evaporates and you are left with a thick paste.
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4
Prepare the spinach by placing it in a colander and pouring boiling water over it. Immediately rinse with cold water, squeeze out every drop of excess moisture, and set aside. This prevents the stew from being watery.
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5
In a large pot, heat the palm oil on medium for about 2-3 minutes. Do not bleach it until it's clear; just heat it until it's thin and fragrant.
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6
Add the remaining half of the sliced onions and the rinsed Iru (locust beans) to the hot oil. Sauté for 2 minutes until the aroma fills the kitchen.
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7
Add the concentrated pepper paste to the oil. Fry this mixture for about 10 minutes, stirring occasionally, until the oil begins to separate and float to the top.
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8
Stir in the cooked beef, tripe, and deboned smoked fish. Add the ground crayfish and the second bouillon cube.
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9
Add a small amount of the reserved meat stock (about 1/4 cup). Let the mixture simmer for 5 minutes so the proteins absorb the pepper flavors.
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10
Taste the base. Adjust for salt only now, as the crayfish and bouillon are already salty.
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11
Add the blanched, squeezed spinach to the pot. Stir thoroughly to ensure the vegetables are completely coated in the rich pepper and oil base.
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12
Turn the heat to low and simmer for just 2-3 minutes. You want the spinach to stay vibrant green and slightly firm, not mushy.
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13
Remove from heat immediately and let it sit for a few minutes before serving. The residual heat will finish the cooking perfectly.
💡 Chef's Tips
The secret to a non-watery Efo Riro is squeezing the spinach dry after blanching; any extra water will ruin the texture. If you can't find Iru, you can omit it, but it provides the signature 'funky' depth that defines the dish. Always use a coarse blend for the peppers to give the stew its characteristic 'rich' look. For a healthier version, you can reduce the palm oil, but the oil is essential for carrying the fat-soluble flavors of the peppers. Use a variety of meats (Orisirisi) for the best experience—the mixture of textures is key.
🍽️ Serving Suggestions
Serve hot with Pounded Yam (Iyan) for a truly traditional experience. Pairs beautifully with Eba (Garri) or Amala for a hearty lunch. For a lighter option, serve alongside white basmati rice or boiled plantains. Enjoy with a side of fried dodo (sweet plantains) to balance the heat of the peppers. Accompany with a cold glass of Hibiscus tea (Zobo) to cleanse the palate.