Efo riro is a rich Yoruba vegetable stew made with leafy greens, peppers, palm oil, locust beans, and a mix of meats or fish. It is bold, savory, and pairs perfectly with rice, pounded yam, amala, semovita, or eba.
Ingredients
- 1 large bunch spinach or efo shoko, chopped
- 3 red bell peppers, blended
- 2 scotch bonnet peppers, blended
- 1 large onion, chopped
- 1/3 cup palm oil
- 1/2 cup assorted meats (beef, tripe)
- 1/2 cup smoked fish, deboned
- 2 tablespoons ground crayfish
- 1 tablespoon locust beans (iru), optional
- 2 stock cubes
- Salt to taste
How to Make Efo Riro
Step 1: Season and cook the assorted meats until tender. Reserve the stock.
Step 2: Heat palm oil in a pot and sauté the onions until fragrant.
Step 3: Add the blended peppers and fry until the oil floats to the top.
Step 4: Stir in locust beans, crayfish, stock cubes, smoked fish, and cooked meats.
Step 5: Pour in a little reserved stock and simmer for 5 minutes.
Step 6: Add the chopped spinach and stir gently.
Step 7: Cook for 3 to 5 minutes, adjust seasoning, and serve hot.
Efo riro is a deeply flavorful Nigerian stew that is naturally low-carb and incredibly satisfying. Serve with your favorite swallow or rice for a hearty meal.