A rich Nigerian spinach stew simmered in palm oil, tomato and pepper with meat and crayfish — a Yoruba comfort-food staple.
Efo riro is one of the most beloved vegetable stews in Yoruba cooking, built on the same foundational technique found across much of Nigerian cuisine: a slow-reduced base of blended tomato, pepper and onion, enriched with palm oil, meat and often smoked fish or crayfish, into which leafy greens are folded at the very end. The technique that defines a good efo riro is patience with the pepper base — letting it fry and reduce until it darkens and thickens is what builds the stew's depth, rather than rushing straight to adding the greens. Clearing the palm oil first, heating it until it loses its raw smell, is a small but essential early step that many home cooks in Nigeria learn from watching their mothers and grandmothers cook. Served with pounded yam, eba or rice, efo riro is a dish that shows up regularly on Nigerian tables — nourishing, deeply flavored, and endlessly adaptable to whatever greens and proteins are on hand.
Serves 4
Bring a pot of water to a boil and blanch the spinach for 1 minute, then drain well and set aside.
Heat palm oil in a large pot over medium heat until it turns clear (about 2-3 minutes) — this bleaches off its raw smell.
Add onion and cook 5 minutes until soft. Stir in the blended tomato, bell pepper and scotch bonnet mixture and fry 15-20 minutes, stirring occasionally, until it reduces and darkens.
Stir in the cooked meat, ground crayfish, stock cube and salt. Simmer 10 minutes to let the flavors meld.
Add the blanched spinach and any smoked fish, stirring gently to combine. Simmer 5 more minutes, just until everything is heated through.
Add the spinach last and don't overcook it — a few minutes is enough, since overcooked greens turn dull and lose their texture.
Heat the palm oil until it clears before adding onions — this removes its raw, slightly astringent smell.
Reduce the blended pepper base fully before adding the meat; a rushed reduction leaves the stew tasting thin.
Add the spinach at the very end and cook it briefly — overcooking turns it mushy and dull in color.
Use kale or collard greens instead of spinach for a heartier, more traditional Nigerian version.
Add smoked fish or dried shrimp for extra depth, a common addition in many households.
Adjust the scotch bonnet quantity for a milder or spicier stew depending on preference.
Refrigerate in an airtight container up to 4 days; the flavor deepens overnight. Freezes well up to 3 months.
Efo riro, a rich vegetable stew built on a base of palm oil, tomato and pepper, is a Yoruba staple found throughout southwestern Nigeria, traditionally made with a variety of leafy greens and often enriched with assorted meats, fish and crayfish.
Yes, thaw and squeeze out excess water first, then add it in the last few minutes the same way as fresh.
Vegetable oil works as a substitute, though you'll lose palm oil's distinct color and flavor that's central to the traditional dish.
The pepper and tomato base likely wasn't reduced long enough before adding other ingredients — simmer it uncovered until it visibly thickens and darkens.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
