Nigerian Efo Riro (Yoruba Spinach Stew) Recipe
March 17, 2026 Chef Joe
If there was a beauty contest for Nigerian dishes, Efo Riro would win the contest every single time. The name, which literally means “stirred leafy greens,” doesn’t even begin to describe the beautiful, oily, and super savory masterpiece that Efo Riro is.
Efo Riro, which comes from the Yoruba people of Western Nigeria, is really all about the base. Unlike most soups, which use a lot of water as the base, Efo Riro is a “dry” soup. The greens are stirred into a rich, fried pepper sauce called Ata Dindin, which is loaded with locust beans (Iru) and smoked fish. The final result is a soup that’s as much a vegetable stir-fry as it is a traditional soup.
INGREDIENTS
| Fresh Spinach or Efo Shoko | 3 Large Bunches (Blanched & Squeezed) | |
| Red Bell Peppers (Tatashe) | 3 Large (Coarsely Blended) | |
| Scotch Bonnet (Atarodo) | 2–3 Pieces (Coarsely Blended) | |
| Palm Oil | 1.5 Cooking Spoons | |
| Locust Beans (Iru) | 2 Tablespoons (Washed) | |
| Assorted Meat | 500g (Beef, Ponmo, Tripe) | |
| Smoked Fish & Dried Prawns | 1 Cup (Cleaned) | |
| Ground Crayfish | 2 Tablespoons | |
| Onion | 1 Large (Diced) | |
| Seasoning Cubes & Salt | To taste |
Instructions:-
- Place your assorted meat and ponmo in a pot with diced onions and seasoning cubes; cook until very tender and the stock has almost completely dried up.
- While the meat cooks, wash your spinach/Efo Shoko leaves and blanch them in boiling water for 1 minute; immediately rinse in cold water and squeeze out all the excess water (this prevents the soup from being watery).
- In a large pot, heat the palm oil for 2 minutes (do not bleach it); add half of the diced onions and the washed locust beans (Iru) and fry until fragrant.
- Add the coarsely blended peppers (ensure they were blended with very little water); fry the pepper mix on medium heat for 10–15 minutes until the water evaporates and the oil begins to fry the peppers.
- Add the cooked meat, smoked fish, dried prawns, and ground crayfish to the fried pepper base; stir well to combine.
- Season with seasoning cubes and salt; let this base fry for another 5 minutes so the meat absorbs the spicy flavor.
- Add the squeezed spinach leaves to the pot; stir thoroughly so the rich pepper sauce coats every leaf.
- Lower the heat and let it simmer for just 2 to 3 minutes; you want the vegetables to stay vibrant and not overcooked.
- Taste for seasoning and adjust if necessary.
- Turn off the heat; now, ready to serve with Pounded Yam, Eba, or even White Rice.
Nutrition Facts
Serving Size: 6
Calories Per Serving: 390
% Daily Value
Total Carbohydrate
10g
4%
Cholesterol
85mg
28%
Total Fat
26g
33%
Saturated Fat
11g
55%
Unsaturated Fat
4g
Trans Fat
0.01g
Dietary Fiber
5g
18%
Protein
32g
64%
Sodium
620mg
27%
Sugars
2g
4%
No Comments