Nigerian Efo Riro (Yoruba Spinach Stew) Recipe

Name: Nigerian Efo Riro (Yoruba Spinach Stew) Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 3 Large Bunches (Blanched & Squeezed) Fresh Spinach or Efo Shoko; 3 Large (Coarsely Blended) Red Bell Peppers (Tatashe); 2–3 Pieces (Coarsely Blended) Scotch Bonnet (Atarodo); 1.5 Cooking Spoons Palm Oil; 2 Tablespoons (Washed) Locust Beans (Iru); 500g (Beef, Ponmo, Tripe) Assorted Meat; 1 Cup (Cleaned) Smoked Fish & Dried Prawns; 2 Tablespoons Ground Crayfish; 1 Large (Diced) Onion; To taste Seasoning Cubes & Salt

March 17, 2026 Chef Joe

Nigerian Efo Riro (Yoruba Spinach Stew) Recipe

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.

Health Benefits Of Efo Riro (Yoruba Spinach Stew)

1. High Iron and Blood Health

The main ingredient is usually Shoko (Lagos Spinach) or Tete (African Spinach).

– Anemia Prevention: The leaves have iron that your body needs in order to make hemoglobin. This is what carries oxygen in your bloodstream.
– Vitamin C Synergy: Since Tatashe (red bell peppers) is used as the base for the stew, all that Vitamin C will ensure that your body absorbs iron from the spinach much better.

2. Vision and Skin Protection

Efo Riro is loaded with Vitamin A (Beta-carotene) from both the green leaves and the palm oil.

– Eye Health: Vitamin A is essential for good eyesight, especially in low light conditions.
– Antioxidant Power: Vitamin E in palm oil combines with Vitamin A in Efo Riro to give your skin cells protection from oxidative stress, thereby maintaining your youthful beauty.

3. Excellent Digestive Health

This is a high-fiber dish. Unlike other soups that get pureed, Efo Riro still contains the texture of the leaves.

– Gut Movement: The high fiber in Efo Riro will ensure that food moves quickly through your system, thereby preventing constipation.
– Weight Loss: The spinach adds bulk with almost zero calories. If you’re on a weight loss plan, then Efo Riro is your friend.

4. Rich in “Umami” Proteins and Minerals

A good Efo Riro is always “dirty” with all sorts of meat, dried fish, and Iru (fermented locust beans).

– Bone Health: Stockfish and dried fish have calcium and phosphorus that your body needs for strong bones and teeth.
– The Power of Iru: Fermented locust beans have probiotics that are good for digestion. They also lower cholesterol levels. Moreover, they give your immune system an extra boost.

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%

Prep

25 min

Cook

40 min

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💡 Mistakes & Expert Advice

The Mistake

Using too much water in the base. Efo Riro is a "dry" vegetable stew, not a watery soup.

✓

Expert Advice

Fry your pepper base (Ata Lilo) until the oil separates and the water has completely evaporated before adding the vegetables.

The Mistake

Overcooking the spinach. Boiling the leaves for too long turns them a dark, unappetizing brown and destroys heat-sensitive vitamins.

✓

Expert Advice

Blanch the spinach in hot water for 2 minutes, squeeze out the liquid, and add it to the stew at the very last minute. Simmer for only 2–3 minutes.

The Mistake

Not squeezing the water out of the leaves. If you add blanched spinach directly, it will release excess water into your fried base.

✓

Expert Advice

After blanching the leaves in hot water and rinsing with cold water, use your hands or a sieve to squeeze out as much water as possible.

The Mistake

Adding too many onions to the stew. While great for boiling meat, too many onions in the final stew can make the Efo Riro taste overly sweet.

✓

Expert Advice

Use onions only to steam the meat and a small amount to sauté the palm oil at the start. Avoid adding raw sliced onions late in the process.

The Mistake

Blending the peppers too smooth. A silky-smooth pepper base doesn't hold onto the leaves well, affecting the texture.

✓

Expert Advice

Use a "pulse" setting on your blender or a local grinding stone to keep the pepper base coarse and textured.

The Mistake

Skipping the Iru (Locust Beans). Iru is the "soul" of Efo Riro; without it, the dish lacks its traditional earthy depth.

✓

Expert Advice

Always include washed Iru. If you dislike the smell, fry it in the palm oil at the very beginning to mellow the scent while retaining the flavor.

❄️ Storage & Reheating

How to Store

Efo Riro can be stored in the refrigerator for 3 to 4 days in an airtight container. Because spinach is delicate, it is best to freeze it if you need it to last longer; it will stay good in the freezer for up to 3 weeks.

Best Way to Reheat

Reheat on the stovetop over low to medium heat. If the stew has thickened or dried out in the fridge, add a tiny teaspoon of palm oil or a tablespoon of meat stock to help it loosen up without making it watery. Avoid the microwave if possible, as it tends to overcook the edges of the vegetables and make the oil splatter.