Efo Riro (Spinach stew)

Efo Riro is a rich, flavorful Yoruba-style spinach stew made with assorted meats, blended pepper mix, and traditional seasonings. It’s hearty, spicy, and loaded with protein—perfect with rice, pounded yam, or eba. Whether you’re new to Nigerian cooking or a seasoned pro, this one-pot wonder brings bold flavor with comforting vibes.

Why You’ll love this recipe

• It’s rich, spicy, and deeply satisfying.
• Packed with protein from assorted meats and fish.
• Balanced with nutritious greens.
• Perfect for family meals, holidays, or meal prep.

What You’ll Need

• Assorted Meats: Goats meat, snails, cow skin (ponmo), roundabout (tripe), and stockfish add texture and depth. You can mix and match based on availability.
• Stock Cubes & Salt: Used to season the meat and the stew base—adjust to your taste.
• Onions: Essential for flavor in both the meat stock and the stew base.
• Fresh Peppers: A blend of red bell peppers (seeds removed), habanero (ata rodo), and onions creates the classic pepper base with a rough texture—not smooth.
• Smoked Catfish: Soaked and scrubbed to remove grit, it infuses a smoky richness to the soup.
• Palm Oil: Traditional and authentic, this oil brings vibrant color and distinct taste. Don’t bleach it!
• Fermented Locust Beans (Iru): Earthy, funky, and deeply umami—skip if unavailable, but it’s a flavor booster.
• Crayfish: Adds savoriness. Use both ground and whole (smoked prawns, if available).
• Kale & Spinach: Replacing traditional efo tete. Blanched, shocked in ice water, and squeezed to preserve color and freshness.

Ingredient List

• Goat meat – chopped
• Snails – cleaned and prepped
• Roundabout (tripe) – optional, well-cleaned
• Cow skin (ponmo) – chopped
• Stockfish – small pieces, pre-soaked
• Smoked catfish – soaked in hot water, scrubbed, deboned
• 1–2 stock cubes – to taste
• Salt – to taste
• 2 onions – 1 chopped for stock, 1 for pepper base
• 5 red bell peppers – seeds removed
• 3–4 habanero peppers (ata rodo) – adjust for spice
• 2 tablespoons fermented locust beans (iru) – optional but traditional
• 1/2 cup ground crayfish – divided
• A handful of whole smoked prawns – optional but adds richness
• 1/2 cup palm oil – do not bleach
• 2 cups chopped kale – stems removed
• 2 cups chopped spinach – stems removed
• Ice water – for shocking blanched greens
• Water or reserved meat stock – as needed for stew consistency

Step by Step Instructions

To Cook the Protein

• Season goat meat, snails, ponmo, roundabout, and stockfish with chopped onions, stock cube, pepper, and salt.
• Cover and let it release moisture for 15 minutes.
• Remove snails after 15 mins to avoid overcooking.
• Add water, taste, and adjust salt. Cook until meats are soft (around 35 mins).
• Scoop proteins out, save the stock.

To Prep the Fish

• Soak smoked catfish in hot water for 5 minutes.
• Scrub with sponge (abrasive side), rinse, debone, and set aside.

To Prep the Pepper Base

• Blend red bell peppers (seeds removed), habanero, and onions to a rough texture.

• Set aside.

To Prep the Vegetables

• Use a mix of kale and spinach.
• Rinse thoroughly, remove tough stems, and blanch in hot water for 1-2 mins.
• Transfer to ice water to stop cooking. Squeeze and set aside.

To Make the Efo Riro

• Heat palm oil (don’t bleach), sauté onions for 30 seconds.
• Add locust beans, ground crayfish, seasoning, and fry for another 30 seconds.
• Add blended pepper mix and smoked catfish. Cook covered on medium-low heat for 15 minutes.

• Add meats (goat meat can be air-fried slightly for texture) and stir well.
• Add meat stock or water to loosen consistency.
• Simmer for 1–2 mins before adding vegetables.
• Finish with more crayfish. Stir and simmer for another minute.

Serving Suggestions

• Pair with pounded yam, amala, eba, semovita, or fufu.
• Serve with rice for a lighter option.
• Enjoy with warm plantains or even boiled yam for a twist.

PRO Tips

• Don’t skip blanching and shocking the veggies—it preserves color and texture.
• Always taste and adjust seasoning after adding stock.
• Add the toughest proteins first and remove delicate ones like snails early to avoid overcooking.
• Use a rough blend of peppers to avoid watery stew.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezes well for up to 3 months—just thaw in the fridge and reheat gently.
• Reheat on low heat with a splash of water or stock to loosen it up.

What Makes Efo Riro Special?

Efo Riro isn’t just another vegetable soup—it’s a powerhouse of bold, layered flavors. The combination of rich palm oil, smoky fish, fermented locust beans (iru), and spicy pepper blend creates something unforgettable. Unlike lighter soups, Efo Riro is deeply savory, thick, and satisfying. It’s a staple in Yoruba homes and now a favorite all over Nigeria and beyond.

It pairs beautifully with a wide range of swallows or even rice, and the aroma alone will make anyone come running to the table.

Common Mistakes to Avoid

If you’re new to making Efo Riro, here are a few things to watch out for

• Overcooking your snails or vegetables: Snails should be tender, not rubbery, and greens should still have some texture.
• Skipping proper cleaning of smoked fish: Take time to soak, scrub, and debone to avoid bitter or gritty bits.
• Blending the peppers too smooth: The soup needs a rough, textured pepper base—not a puree.
• Using too much water: Efo Riro should be thick and hearty, not watery.
• Not frying the pepper mix long enough: Undercooked pepper base can taste raw and underwhelming.
• Forgetting crayfish or iru: These two bring the deep umami flavor that defines Efo Riro.

Ingredient Substitutions

Can’t find something? Here are a few helpful swaps

• Smoked catfish: Substitute with dry fish, smoked mackerel, or even canned mackerel in brine (drained and rinsed).
• Stockfish: Use boneless cod or omit if unavailable.
• Locust beans (Iru): Try miso paste for a similar umami profile (not traditional, but works in a pinch).
• Bouillon cubes: Powdered seasoning works just as well.

Nutrition Highlights

Efo Riro is as nourishing as it is flavorful

• Protein-packed: Thanks to the combination of meats, snails, and fish.
• Iron & calcium-rich: From snails, stockfish, and leafy greens.
• Fiber-loaded: Especially when using kale or spinach.
• Low-carb friendly: Perfect for those watching their carb intake (when not served with rice or swallow).

How to Reheat Leftovers

To reheat your Efo Riro without losing flavor or texture

• Stovetop (best method): Warm gently in a pot over low heat. Add a splash of water or meat stock to loosen it up.
• Microwave (not ideal for snails or fish): Reheat in short bursts and stir in between. Note that snails and fish may get chewy if over-microwaved.

Always store leftovers in an airtight container in the fridge and consume within 3–4 days.

Final Thoughts

Efo Riro is a beloved classic that never disappoints. With bold layers of flavor and nutrient-rich greens, it’s the perfect stew for cozy dinners or festive feasts. The prep is totally worth it, and the result is a bowl of homey, spicy goodness.

Tried it? I’d love to hear how it turned out for you! Don’t forget to rate and comment below—your feedback makes my day!