Efo Riro Recipe
Efo Riro is a popular Nigerian spinach stew known for its vibrant flavors and rich texture. The dish typically features a blend of leafy greens, such as spinach or kale, cooked with a variety of ingredients, including tomatoes, bell peppers, onions, and a mix of spices. Often enriched with proteins like shrimp, beef, or fish, Efo Riro is usually stewed until thick and aromatic. It’s commonly served with rice or pounded yam, making it a hearty and nutritious meal perfect for any occasion. The combination of fresh vegetables and bold spices makes Efo Riro a delightful representation of Nigerian cuisine.
Equipment
- 1 Large Pot: For cooking the soup
- 1 Blender: For pureeing the leaves and other ingredients (optional); you can also chop by hand.
- 1 Mortar and Pestle: For grinding pepper and iru (optional)
- 1 Cooking Spoon: For stirring
Ingredients
Vegetables
- Spinach or Efo Shoko: About 2-3 cups, washed and chopped
- Other Leafy Greens (optional): Such as waterleaf or lambsquarters
Proteins
- Meat: Assorted meat (beef, goat, chicken) or fish
- Stockfish and Dry Fish: For added depth of flavour (optional)
Seasoning
- 1 large onion, chopped
- Pepper: Fresh or dried, to taste (scotch bonnet works great)
- Crayfish: Ground, for flavour
- Iru (Locust Beans): For umami flavor (optional)
- Salt: To taste
- Seasoning Cubes: To taste
Oil
- Oil: Palm Oil: About ½ cup for richness
Notes
Tips for Customisation
- You can make Efo Riro vegetarian by omitting meat and fish and using vegetable broth for extra flavour.
- Feel free to experiment with the amount of pepper to suit your spice preference.
- Adding other vegetables, such as bell peppers or carrots, can enhance the dish and provide additional nutrients.