Efo Riro

Efo Riro is a vibrant and flavorful Nigerian spinach stew that’s perfect for bringing bold, authentic taste to your table. This iconic dish combines tender spinach or kale with a rich, spicy sauce made from blended red bell peppers, scotch bonnet peppers, and tomatoes, all simmered to perfection in palm oil for a deeply savory base. Enhanced with protein-packed smoked fish, succulent beef, and tender cow tripe, Efo Riro is further elevated by the umami-filled addition of ground crayfish. Ready in just under an hour, this hearty and nutritious stew pairs beautifully with steamed rice, pounded yam, or any traditional Nigerian side. Whether you're exploring West African cuisine or craving a comforting homemade meal, Efo Riro is sure to delight your taste buds.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams fresh spinach or kale
• 3 large red bell pepper
• 2 medium scotch bonnet pepper
• 2 medium tomato
• 1 large onion
• 120 ml palm oil
• 150 grams smoked fish
• 400 grams, cooked and cubed beef
• 150 grams, cooked and cubed cow tripe (shaki)
• 1 tablespoon ground crayfish
• 1 stock cube
• 1 teaspoon salt
• 250 ml water

Directions

Step 1

Start by washing the spinach or kale thoroughly in cold water to remove any dirt. Chop into small pieces and set aside.

Step 2

Blend the red bell peppers, scotch bonnet peppers, tomatoes, and half of the onion in a blender to create a smooth puree.

Step 3

Slice the remaining half of the onion thinly.

Step 4

Heat the palm oil in a large pot over medium heat. Add the sliced onions and sauté until translucent.

Step 5

Pour the blended pepper mixture into the pot and cook for approximately 10 minutes, stirring occasionally, until the mixture reduces and thickens.

Step 6

Add the smoked fish, cooked beef, and cow tripe to the pot. Stir to combine and let simmer for 5 minutes.

Step 7

Add the ground crayfish, stock cube, and salt, stirring well to incorporate the flavors.

Step 8

Pour in the water and mix well. Let it cook for another 5 minutes.

Step 9

Add the chopped spinach or kale to the pot. Stir until the greens wilt and are well integrated into the stew.

Step 10

Allow the stew to simmer for an additional 5 minutes to ensure all flavors are blended. Adjust seasoning as needed.

Step 11

Remove from heat and serve the Efo Riro hot with rice, pounded yam, or your choice of accompaniment.

Nutrition Facts

Serving size	2520.9 grams (2520.9g)

Amount per serving	% Daily Value*
Calories	2643

Total Fat 173.10g	222%
Saturated Fat 77.70g	389%
Polyunsaturated Fat 2.90g
Cholesterol 638mg	213%
Sodium 8836mg	384%
Total Carbohydrate 91.20g	33%
Dietary Fiber 26.60g	95%
Total Sugars 49.20g
Protein 193.10g	386%

Vitamin D 64IU	320%
Calcium 905mg	70%
Iron 33mg	181%
Potassium 6633mg	141%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 28.7%

Carbs: 13.5%