This flavorful Efo Riro is an ideal choice for a relaxed weekend lunch or dinner. This spinach-and-kale stew pairs wonderfully with rice, fufu, pounded yam, or other swallow options.
Rooted in West African tradition, this vegetable stew celebrates bold flavors and wholesome ingredients. It’s simple to make and dangerously addictive.
What is the meaning of Efo Riro?
Literally translated, Efo Riro means a green vegetable stew. It is a classic dish of the Yoruba people from southwestern Nigeria. Traditionally different local greens are used, but spinach and kale are excellent and readily available substitutes.
One of the defining ingredients is iru (fermented locust beans). Though its aroma can be strong, iru contributes a distinctive savory depth and offers nutritional benefits associated with fermented foods.
My love for this dish
My fondness for this leafy stew began in 2006 while living in Switzerland. Authentic Nigerian ingredients were hard to find and often out of stock in the local African stores. My family loved Afang soup, but we couldn’t always source the right leaves, so my mother adapted and made a version using spinach and kale—ingredients we could reliably buy at large grocery chains.
We occasionally asked friends traveling from Nigeria to bring locust beans to freeze, which solved the problem of missing key flavors. That small trick made it possible to enjoy our favorite soup anytime without relying on expensive specialty stores.
Because it’s flavorful, nutritious, and quick to prepare, Efo Riro has become a staple in our home.
Ingredients list
Here are the main ingredients you’ll need to make this stew:
Greens: A mix of frozen spinach and kale works well, or use either separately. If using fresh leaves, reduce the added liquid to avoid a watery stew.
Tomato paste: Forms the base of the stew when cooked with the pepper blend.
Peppers: A combination of red bell peppers (tatashe), habanero or scotch bonnet, and sweet peppers. Substitute cayenne for extra heat if desired.
Onion: Red or purple onion is preferred for its flavor, but yellow or white onion is fine too.
Fermented locust bean (iru): This ingredient gives the stew its characteristic aroma and depth. Rinse it in water to remove any grey tint from fermentation before using.
Ground crayfish: Dried, ground shrimp-like crayfish add umami and are commonly found in African or specialty stores.
How to make the spinach stew
Preparing this stew is straightforward. The main steps are:
- Start by cooking the animal proteins. Cook tough cuts first (goat, beef, cow skin, etc.), adding more delicate items like tripe later so everything finishes tender.
- Pulse the red bell peppers, habanero, onion, garlic, and ginger in a food processor until roughly chopped.
- Heat the tomato paste or puree in a saucepan and cook until it reduces and the flavors concentrate. Add the iru while the tomato base cooks to release its aroma.
- Add the cooked proteins and stock a little at a time to reach your desired consistency. Season with bouillon, salt, and ground crayfish.
- Stir in the thawed and drained vegetables and cook briefly until heated through. Adjust seasoning and remove from heat.
Substitutions and variations
If you don’t have tomato paste, you can use fresh tomatoes—just allow extra cooking time for the tomato base to reduce. Proteins can be swapped: beef, chicken, shrimp, or fish all work. For a vegetarian version, use hearty mushrooms such as cremini, shiitake, or portobello, or omit meat entirely.
Frozen spinach and kale are convenient year-round, but fresh leaves are fine—just remember to adjust liquid. You can also reduce the amount of animal protein and use seafood, snails, or mushrooms for a lighter dish.
What to serve with it
Efo Riro is traditionally served with pounded yam, eba, fufu, lafun, asaro, rice, or other native dough balls. Any starchy accompaniment that soaks up the rich sauce is a great match.
Storage
Keep leftovers in a covered container in the refrigerator for up to 3 days.
The stew freezes very well. I often make a double batch and freeze portions in airtight, freezer-safe containers for a month or more. Flavors often deepen after sitting overnight, so leftovers can taste even better the next day. Thaw in the refrigerator overnight or defrost gently in the microwave.
Personally, I prefer Efo Riro after it has rested in the fridge overnight—this lets the flavors meld. Fermented locust beans and ground crayfish are available at most African grocery stores.
You might ask:
While I’m not a nutritionist, a dish rich in leafy greens and lean proteins can be part of a healthy diet. To reduce fat, use less palm oil or skim excess oil from the surface of the tomato base and substitute a smaller amount of oil.
I’ve converted many friends and family into fans of this dish, and I hope you enjoy it too. If you try it, leave a comment to share how it turned out.
Other recipes you might enjoy
Kale Stew (African Style)
Oil-free okra soup
Smoky Nigerian Jollof Rice
Stewed goat with chickpea (Moroccan style)
📖 Recipe
EFO RIRO (spinach or kale soup)
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Ingredients
- 24 .oz chopped frozen spinach (680g)
- 24 oz chopped frozen kale (680g)
- 1 tablespoon Iru (locust bean), thoroughly rinsed
- 1 cup fish shreds, washed and boned (optional)
- 1 lb cooked meat of choice (goat, cow skin, tripe, or shrimp)
- 3 tablespoons ground crayfish
- 4 .oz thin tomato paste
- ½ cup palm oil
- ½ medium onion
- 3 sweet pepper (optional)
- 3 red bell peppers
- 2 garlic cloves
- 1 teaspoon fresh minced ginger (optional)
- 2 habanero peppers
- 2 tablespoons chicken bouillon powder (or 1 stock cube)
- salt to taste
Instructions
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Add the red bell peppers, habanero, onion, garlic, and ginger to a food processor and pulse 3–4 times until roughly chopped.
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Heat the palm oil in a saucepan over medium-high heat.
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When hot, carefully add the pepper mixture and the iru. Fry for 7–10 minutes, stirring frequently to prevent burning.
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Stir in the seasoning powder or cube, salt, ground crayfish, and fish shreds (if using). Cover loosely and simmer on medium-low for about 3 minutes.
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Meanwhile, thaw frozen vegetables under cold running water and squeeze out excess liquid. If using fresh greens, chop and add directly, reducing added stock or water.
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Add the vegetables to the sauce, combine, and simmer uncovered for about 4 minutes. Adjust seasoning and remove from heat.
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Serve immediately. Store any leftovers in the refrigerator for up to 2–3 days or freeze for several weeks. If you add frozen vegetables without draining, skip adding extra stock or water to avoid a watery stew.