A rich, deeply flavoured Yoruba vegetable stew of spinach cooked in a vibrant red pepper and palm oil base with assorted meats and stockfish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Season and cook assorted beef until tender, about 30 minutes. Reserve the stock.
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2
Blend red bell peppers and scotch bonnet together until smooth.
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3
Heat palm oil in a pot, sauté chopped onions until translucent.
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4
Add the blended pepper mixture and fry on medium heat for 15-20 minutes until oil floats on top.
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5
Add locust beans, ground crayfish, bouillon cubes, cooked meat, and smoked fish. Stir and simmer 10 minutes.
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6
Add chopped spinach, stir gently for 5 minutes until just wilted. Serve with pounded yam or amala.
Did You Know?
The name "Efo Riro" literally means "stirred vegetable" in Yoruba — and the stirring technique is critical because the spinach must never be overcooked.
Chef's Notes
Equipment Tips
- large pot
- blender
- wooden spoon
Garnishing
palm oil drizzle
Accompaniments
The Story Behind Efo Riro
Efo Riro is a pillar of Yoruba cuisine from southwestern Nigeria. The dish showcases the Yoruba mastery of palm oil cookery and the artful balance of heat, umami, and greens that defines the cuisine.
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