Discover the vibrant flavours of Nigeria’s most beloved vegetable stew! This incredible Efo Riro combines tender leafy greens with rich assorted meats and fish in aromatic palm oil, creating a nutritious powerhouse that’s been nourishing Nigerian families for generations.

What Makes Efo Riro Special?

Efo Riro (literally “stirred spinach” in Yoruba) is Nigeria’s ultimate comfort food; a protein-packed vegetable stew that transforms simple greens into an extraordinary meal. The secret lies in the perfect balance of smoky dried fish, tender meats, and the distinctive flavour of locust beans.

Ingredients

Vegetables & Base:

• 1kg fresh spinach, efo tete, or kale, washed and chopped
• 2 fresh tomatoes (or 1 tin plum tomatoes)
• 5 long or bell red peppers (shombo)
• 2 medium onions
• 3 scotch bonnet peppers (or 2 Cameroon peppers)

Protein Mix:

• 150g mixed meat (beef, shaki/tripe, cow leg, ponmo/cow skin)
• 150g mixed fish (iced mackerel, stockfish, dried fish)

Flavour Enhancers:

• 3 tablespoons palm oil
• 1 tablespoon ground crayfish
• 1 teaspoon locust beans (iru)
• 2 Knorr bouillon cubes
• Salt to taste

Quick Method

Step 1: Prep Everything (10 minutes)

• Vegetables: Wash and chop greens, drain in sieve
• Pepper mix: Blend tomatoes, onions, and peppers until rough
• Fish prep: Clean fish, remove bones from dried fish
• Meat prep: Wash and cut meat into bite-sized pieces

Step 2: Cook the Proteins (25 minutes)

1. Start tough meats first: Season meat with onions, 1 bouillon cube, and salt
2. Cook shaki first: Boil tripe for 15 minutes before adding other meats
3. Add remaining meat: Cook until all meats are tender (about 20-25 minutes total)
4. Reserve stock: Keep the cooking liquid, it’s liquid gold!

Step 3: Build the Stew (20 minutes)

1. Heat palm oil: In a large pot until clear and slightly smoking
2. Add pepper mix: Pour in rough blended tomatoes/peppers, cook 15 minutes
3. Add proteins: Include cooked meat, fish, locust beans, crayfish
4. Season: Add remaining bouillon cube, salt, simmer 10 minutes

Step 4: Finish Strong (5 minutes)

1. Add greens: Stir in chopped spinach/kale
2. Quick simmer: Cook 3-5 minutes until wilted but still vibrant
3. Taste & adjust: Final seasoning check
4. Serve immediately: While colours are brightest!

Pro Secrets for Restaurant-Quality Efo Riro

🔥 Oil Temperature Matters: Palm oil must be hot enough to sizzle when pepper mix hits it 🐟 Fish Game-Changer: Soak stockfish overnight, use the soaking water in your stew 🥬 Green Perfection: Add vegetables last as overcooking kills nutrients and colour 🧂 Layer Your Seasoning: Season meat during cooking, adjust at the end

Protein Combinations That Work

Traditional: Beef + shaki + dried fish + stockfish Coastal: Fresh fish + prawns + crab + periwinkles
Modern: Chicken + turkey + smoked fish Budget-Friendly: Ponmo + dried fish + beef bones

Perfect Pairings

Swallows: Eba, pounded yam, fufu, semovita Rice: Jollof, white rice, ofada rice Others: Plantain, yam, bread

Nutritional Powerhouse

✅ Iron-rich from leafy greens and locust beans ✅ High protein from mixed meats and fish
✅ Omega-3s from fish varieties ✅ Vitamins A, C, K from fresh vegetables ✅ Natural probiotics from fermented locust beans

Storage & Reheating

Fridge: 3-4 days covered
Freezer: Up to 3 months (vegetables may soften) Reheating: Low heat, add splash of stock if needed Best practice: Add fresh greens when reheating for vibrant colour

UK Shopping Made Easy

African shops: Best for palm oil, locust beans, stockfish Halal butchers: Often stock shaki and ponmo Regular supermarkets: Spinach, kale, fresh fish Online: Many UK-based African suppliers deliver

Substitution Guide

No locust beans: Use extra crayfish or skip (still delicious!) No palm oil: Use vegetable oil + paprika for colour No stockfish: Double the dried fish quantity No shaki/ponmo: Use extra beef or chicken

Common Mistakes to Avoid

❌ Overcooking greens: They should be vibrant, not brown ❌ Cold oil: Pepper mix won’t develop proper flavour ❌ Underseasoning: Taste and adjust throughout cooking ❌ Rushing: Good Efo Riro needs time for flavours to marry

Prep Time: 15 minutes | Cook Time: 40 minutes | Serves: 6-8 | Difficulty: Intermediate