Efo Riro — Print Recipe — The Culinary Codex

A rich, deeply flavoured Yoruba vegetable stew of spinach cooked in a vibrant red pepper and palm oil base with assorted meats and stockfish.

Ingredients

500g spinach or African spinach (efo tete), washed and chopped
300g assorted beef
150g smoked fish, deboned
1/4 cup palm oil
3 red bell peppers, blended
2 scotch bonnet peppers
1 large onion, chopped
2 tbsp ground crayfish
2 tbsp locust beans (iru)
2 bouillon cubes
Salt to taste

Instructions

1 Season and cook assorted beef until tender, about 30 minutes. Reserve the stock.
2 Blend red bell peppers and scotch bonnet together until smooth.
3 Heat palm oil in a pot, sauté chopped onions until translucent.
4 Add the blended pepper mixture and fry on medium heat for 15-20 minutes until oil floats on top.
5 Add locust beans, ground crayfish, bouillon cubes, cooked meat, and smoked fish. Stir and simmer 10 minutes.
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.