A white plate of Nigerian vegetable Efo Riro soup soup on a white background
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How To Make Nigerian Efo Riro?

A hearty and flavorful spinach and meat stew
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Nigerian
Keyword: Efo Riro
Appliance: Saucepan
Servings: 4 servings
Author: Raksha Hegde

Ingredients

  • 1/4 cup palm oil
  • 1.5 lb spinach
  • 3 red peppers large
  • 2 Scotch bonnet peppers
  • 1 onion diced
  • 1 bouillon cube
  • 2 tbsp crayfish ground
  • 2 tbsp dried locust bean
  • 1 lb beef (tripe, meat, & skin)
  • 1/2 cup shredded smoked fish
  • 1/2 cup dried whole prawns
  • salt to taste

Instructions

  • Blend the red peppers and Scotch bonnet peppers in a blender with a tablespoon of water. It will yield a thick red paste. Keep this aside. 
  • Warm the palm oil in a thick-bottomed saucepan. Add the diced onions and sauté them till they are soft and translucent. 
  • Add the pepper paste and stir well for 10 minutes. You will see that the sauce thickens up. 
  • Season it with the bouillon cube, salt, and ground crayfish. Add dried locust bean and stir well for 5 minutes. 
  • Now, add the meat, fish, and prawns to the sauce. Mix well. You can add a little bit of water if you feel the sauce is too dry. 
  • Cover the pan and let it come to a simmer. This may take 15-20 minutes. Once the meat is fully cooked, remove the lid. 
  • Meanwhile, prep the leafy vegetables. If you are using frozen spinach, let it thaw first. For fresh spinach, chop it finely. In a pan, stir-fry the spinach on medium-high flame till the water completely dries up. This retains the green color and the crunchiness of the leafy vegetables. 
  • Now add the blanched spinach and stir well. Cook, uncovered, for 3-5 minutes. Serve the Efo Riro hot.