🥬 Nigerian Yoruba Efo Riro Recipe

 Èfọ̀ Riro is one of the most popular and beloved Yoruba vegetable soups in Nigeria. It’s rich, flavorful, and usually made with spinach (efo tete), green amaranth, or ugu leaves, cooked in a delicious pepper base with palm oil and assorted proteins.

Here’s the authentic recipe 👇

🛒 Ingredients (5–6 servings)

• Vegetables:

  • Fresh spinach (efo tete) OR ugu leaves – 2 big bunches (washed & chopped)

• Palm oil – ½ to ¾ cup

• Assorted meats – beef, goat meat, shaki (tripe), kpomo (cow skin) – 500g total

• Stockfish & dry fish – (optional, for extra flavor)

• Crayfish – 2 tbsp (ground)

• Pepper blend:

  • Red bell peppers (tatashe) – 3

  • Scotch bonnets (ata rodo) – 3–4 (adjust to spice level)

  • Tomatoes – 2 medium (optional, some recipes omit tomatoes)

  • 1 large onion

• Locust beans (iru woro or iru pete) – 2 tbsp (traditional flavor)

• Seasoning cubes/powder – 2–3

• Salt – to taste

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🥘 Preparation Steps

1. Prepare the proteins

• Wash and season assorted meats with onion, seasoning cubes, and salt.

• Cook until tender. Add stockfish and dry fish while cooking.

• Keep the stock (broth).

2. Blend the peppers

• Blend red bell pepper, scotch bonnet, tomatoes (if using), and onion into a smooth paste.

3. Parboil vegetables (optional)

• Some Yoruba cooks blanch vegetables in hot water for 1–2 minutes and squeeze out excess water (to reduce bitterness and excess liquid).

• Or wash and chop directly, then squeeze out some water after washing.

4. Cook the pepper base

• Heat palm oil in a pot, add locust beans (iru) and fry briefly.

• Pour in the blended pepper mix, fry on medium heat until oil floats to the top and raw taste disappears (~10–15 minutes).

5. Add proteins & crayfish

• Add the cooked meats, stockfish, dry fish, crayfish, and meat stock.

• Stir and allow to simmer so flavors combine.

6. Add vegetables

• Stir in chopped spinach/ugu. Mix well with pepper base.

• Reduce heat and cook for 3–5 minutes (don’t overcook to preserve nutrients).

7. Taste & adjust

• Add salt and seasoning cubes as needed.

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🍽️ Serving Suggestions

• Best served with pounded yam, amala, semovita, eba, fufu.

• Also delicious with white rice or boiled yam/plantain.

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✨ Chef’s Tips:

• The locust beans (iru) give authentic Yoruba flavor – don’t skip it if possible.

• Tomatoes are optional; some versions use only peppers for a richer taste.

• For luxury, add stockfish, snails, or prawns.