Efo Riro is a rich and savory Nigerian spinach stew that originates from the Yoruba people in the southwestern region of Nigeria.
This vibrant dish is made with a combination of spinach (locally known as “efo”), tomatoes, peppers, and an assortment of meats and fish.
Efo Riro is a beloved dish in Nigerian homes and is often enjoyed with rice, fufu, pounded yam, or eba. Its bold flavors and rich textures make it a staple in Nigerian cuisine.
Ingredients:
- 6 cups fresh African spinach leaves
- 500g assorted meats (beef, goat meat, tripe, etc.)
- 200g stockfish (pre-soaked)
- 200g dried fish (deboned)
- 1 cup smoked fish (optional)
- 1 large onion (finely chopped)
- 3-4 scotch bonnet peppers (to taste)
- 2 red bell peppers
- 4 large tomatoes
- 1 cup palm oil
- 2 tablespoons ground crayfish
- 2 seasoning cubes
- Salt to taste
Instructions:
1. Prepare the Meats and Fish:
- Begin by washing and seasoning the assorted meats with salt and one seasoning cube.
- In a large pot, add enough water to cover the meats and cook them over medium heat until tender, about 45 minutes to an hour.
- Add the pre-soaked stockfish and dried fish in the last 15 minutes of cooking to absorb the flavors.
- Set the cooked meats and fish aside, reserving the stock.
2. Prepare the Spinach:
- Rinse the spinach leaves thoroughly under cold water. If using larger leaves, chop them into smaller, bite-sized pieces.
- Blanch the spinach by pouring boiling water over the leaves for a few minutes, then drain immediately and set aside.
3. Make the Pepper Blend:
- In a blender, combine the scotch bonnet peppers, red bell peppers, and tomatoes. Blend until smooth.
- If you prefer a chunkier texture, pulse the blender a few times rather than blending into a complete puree.
4. Cook the Efo Riro Base:
- In a large pot, heat the palm oil over medium heat. Once the oil is hot, add the chopped onions and sauté until they become soft and translucent.
- Add the blended pepper mixture to the pot and cook for about 10-15 minutes, stirring occasionally until the mixture thickens and the oil starts to separate from the sauce.
5. Add the Meats and Fish:
- Add the cooked meats, stockfish, dried fish, and smoked fish to the pot. Stir well to combine with the pepper sauce.
- Pour in the reserved meat stock to adjust the consistency. You want the sauce to be thick but not too dry.
6. Incorporate the Spinach:
- Add the blanched spinach to the pot, stirring it into the meat and pepper mixture. The spinach should be well-coated with the sauce.
- Allow the soup to simmer for another 5-10 minutes, ensuring the flavors meld together beautifully.
7. Final Seasoning:
- Taste the Efo Riro and adjust the seasoning with salt and the remaining seasoning cube as needed.
- Ensure that the soup is rich and flavorful, with a balance of spices and the freshness of the spinach.
8. Serve the Efo Riro:
- Once the Efo Riro is ready, remove it from the heat. Serve hot with your choice of side, such as rice, pounded yam, eba, or fufu.
- Enjoy this hearty and nutritious Nigerian stew, bursting with traditional flavors.
Tips for the Perfect Efo Riro:
- Meat and Fish Choices: Efo Riro is versatile and can be made with a variety of meats and fish. You can also add snails, prawns, or cow skin (kpomo) for additional flavors.
- Consistency: Efo Riro should have a slightly thick consistency with a rich blend of pepper sauce and well-incorporated vegetables.
Efo Riro is a testament to the vibrant and diverse culinary traditions of Nigeria as a whole. With its combination of fresh vegetables, rich peppers, and flavorful meats, this stew is a delicious and nutritious dish that is sure to become a favorite in your home.
Enjoy!
