Efo Riro
Efo riro translates roughly to 'stirred leafy vegetables,' but that plain name hides one of Yoruba cuisine's richest pots: spinach (or other greens) cooked in a pepper and palm oil base with iru, crayfish, and a generous mix of meats and fish.
- Time
- 1 hr
- Serves
- 6–8
- Patience
- Some patience
- Occasion
- Everyday & celebration
Where this dish comes from
Efo riro is a Yoruba staple from Lagos to Ibadan, served with rice, yam, or swallow. Unlike Igbo vegetable soups that may be thickened with seeds, efo riro is defined by its oily, peppery base and the quality of its greens.
Assorted meat (orishirishi) — tripe, shaki, beef, ponmo — is traditional. The stew should glisten with palm oil without swimming in it.
Ingredients
Pepper base
- 1/3 cup (80 ml) red palm oil
- 1 large onion (about 8 oz / 225 g), sliced
- 3 tbsp (45 g) tomato paste
- 2 red bell peppers, blended
- 2 scotch bonnet peppers, blended
- 2 tbsp (20 g) ground crayfish
- 2 tbsp (30 g) locust beans (iru), rinsed
- 2 seasoning cubes, crushed
Greens and protein
- 1 1/2 lb (680 g) spinach (efo tete) or pumpkin leaves, washed and chopped
- 1 lb (450 g) assorted cooked meats (beef, tripe, shaki, ponmo)
- 4 oz (115 g) smoked dried fish or stockfish
- 1 tsp salt, to taste
The method
Step 1: Prepare all proteins: if raw, boil assorted meats with onion and seasoning until tender. Clean and break smoked fish into pieces.
Step 2: Heat palm oil in a wide pot over medium. Fry sliced onion until soft, 4–5 minutes. Add tomato paste and fry until it darkens — about 3 minutes.
Step 3: Pour in blended peppers. Add crayfish, iru, and seasoning cubes. Fry the stew, stirring, until the raw pepper smell is gone and red oil rises to the top — 12–15 minutes.
Step 4: Add cooked meats and smoked fish. Stir and simmer 5 minutes so flavors meld.
Step 5: Add chopped greens in batches, stirring each down before adding more. The greens will wilt dramatically — keep stirring until evenly coated in the red base.
Step 6: Cook 5–8 minutes until greens are tender but still green. The stew should be glossy, thick, and fragrant with iru. Taste and adjust salt.
Step 7: Serve with rice, boiled yam, or amala. Efo riro should not be watery.
Family notes ✎
- Lagos caterers often add corned beef or sardines — home versions vary on whether that's acceptable.
- Some families use only spinach; others mix spinach with ugwu (pumpkin leaves).
- The stew base can be made ahead; add greens fresh when serving.
Substitutions
- Preferred: Fresh Nigerian spinach (efo tete) from African markets.
- Preferred: Assorted beef cuts including tripe and ponmo for authentic texture.
- Emergency: Regular supermarket spinach — add in batches, it wilts fast.
- Emergency: Fermented locust beans (iru) cannot be skipped in Yoruba efo — seek frozen iru at African stores.
On the calendarWeekend lunch, naming ceremonies, and the stew that proves the palm oil was enough.
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