Efo Riro
The Quirky Foodster Team
Ingredients
- Spinach or other leafy greens, chopped — 500 g (1 lb 2 oz)
- Tomatoes, blended — 4
- Red bell peppers, blended — 2
- Scotch bonnet peppers, blended — 2
- Onion, chopped — 1
- Palm oil — 120 ml (4 fl oz)
- Assorted meat (beef, tripe), cooked — 300 g (10.5 oz)
- Smoked fish, flaked — 150 g (5 oz)
- Ground crayfish — 2 tbsp
- Stock cubes — 2
- Salt — to taste
Method
- Heat the palm oil in a large pot until hot, then add the chopped onion, frying until softened.
- Add the blended tomato and pepper mixture and cook for 15–20 minutes, stirring occasionally, until it reduces and darkens.
- Add the cooked meat, smoked fish and ground crayfish, and simmer for 10 minutes.
- Add the chopped spinach and stock cubes, and cook for a further 5–8 minutes until the greens are wilted but still vibrant.
- Season with salt and serve hot with rice, pounded yam or eba.
Introduction: A vibrant, richly spiced spinach stew cooked in a peppery palm oil base with assorted meat and fish, a Yoruba classic found across Nigeria.
Cultural Background: Efo riro ('stirred vegetable') is a beloved Yoruba stew, its combination of leafy greens, palm oil and a robust blend of proteins reflecting the depth and richness characteristic of Nigerian soup-stews.
Tips: Cook the tomato-pepper base down thoroughly for the best rich, concentrated flavour before adding the greens. Add the greens last and cook only briefly, so they stay vibrant rather than turning dull and overcooked.
Variations: Use ugu (fluted pumpkin leaves) in place of spinach for a more traditional version. Add periwinkles or other seafood for extra coastal flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: What does efo riro mean?
A: 'Stirred vegetable' in Yoruba, referring to the leafy greens central to the dish.
Q: What is efo riro typically served with?
A: Rice, pounded yam, or eba (cassava flour swallow).
- Spinach or other leafy greens, chopped — 500 g (1 lb 2 oz)
- Tomatoes, blended — 4
- Red bell peppers, blended — 2
- Scotch bonnet peppers, blended — 2
- Onion, chopped — 1
- Palm oil — 120 ml (4 fl oz)
- Assorted meat (beef, tripe), cooked — 300 g (10.5 oz)
- Smoked fish, flaked — 150 g (5 oz)
- Ground crayfish — 2 tbsp
- Stock cubes — 2
- Salt — to taste
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