Efo Riro is a popular Nigerian vegetable soup, originating from the Yoruba people of Western Nigeria. It is a rich, flavorful stew made with leafy greens (traditionally Efo Shoko or Efo Tete, similar to spinach), assorted meats and fish, peppers, and palm oil.
2-3 medium smoked fish6 pieces stock fish (ear or dry fish)1 cup sliced or ground tatashe (red bell peppers)
1/4 cup sliced fresh red pepper (scotch bonnet or habanero)Half cup sliced onionsHalf cup ground crayfish2 tablespoons iru (locust beans)3 seasoning cubes (or bouillon)
200 ml palm oil,Salt to taste
Instructions
Prepare the meat and fish: Wash the assorted meat thoroughly with water and salt to remove sand.
Place meat in a pot, add sliced onions, salt, and 2 seasoning cubes, and boil for about 35 minutes until tender.
Then add washed smoked fish and stock fish, add water if needed, and cook for an additional 10 minutes. Allow the water to almost dry out but avoid burning.
Prepare the pepper mix: Blend the tatashe, fresh red pepper, and sliced onions into a smooth paste
Cook the pepper mix: In a separate pot, heat the palm oil until hot but not smoking. Add sliced onions and fry for a couple of minutes.
Then add the blended pepper mixture and fry for about 10 minutes, stirring frequently to avoid burning.
Combine cooked meat and pepper mix:
Add the cooked meat, stock fish, and smoked fish to the pepper mix. Stir and allow to simmer for 5 minutes
Add flavors: Stir in the ground crayfish, iru (locust beans), an additional seasoning cube, and salt to taste. Let it simmer for another 3 minutes.
Add the greens: Add the sliced spinach leaves. Stir everything together and allow to simmer gently for about 3-5 minutes until the greens are cooked but still vibrant
This recipe yields a delicious, aromatic, and rich Nigerian vegetable stew full of authentic flavors from the palm oil and smoky fish, balanced by the heat of peppers and the earthiness of locust beans
