Efo Riro is a deeply-flavoured spinach stew from the Yoruba people of South-West Nigeria. “Efo” is the Yoruba word for leafy vegetables, and “Riro” means to stir — the name itself tells you exactly what this dish is: fresh green leaves stirred through a bold, peppery palm oil base packed with smoky fish and tender meat. It is one of the great everyday dishes of Yoruba cooking, eaten at Sunday lunch, naming ceremonies, birthday parties, and whenever someone wants to feel genuinely well-fed. Across the Nigerian community in the UK, a pot of Efo Riro on the stove is the smell of home.
What makes this stew so irresistible is how the flavours build on each other. The richness of red palm oil, the deep umami of ground crayfish and locust beans (iru), the smokiness of dried catfish — and underneath all of it, the gentle bite of scotch bonnet. Tete (African spinach) holds its texture beautifully without collapsing, giving the stew body and a vivid green colour. Serve it with pounded yam, eba, semovita, or plain white rice and it becomes a complete, celebratory meal that somehow also works on a cold Tuesday evening in Birmingham or Manchester.
Everything you need for a proper pot of Efo Riro is stocked at Awuf Afro Store. From farm-fresh Tete leaves and Banga palm oil, to ground crayfish, stockfish, dried catfish, and authentic iru (fermented locust beans) — shop the full ingredient list below and get it delivered straight to your door.
Ingredients
Serves 4–6
| Quantity | Ingredient |
|---|---|
| 6 bunches | Fresh Tete (African Spinach) (washed and roughly shredded) |
| ¼ cup | Banga palm oil |
| 1kg | Assorted meat (beef, tripe, or a mix — pre-seasoned and cooked) |
| 80g | Stockfish (soaked in hot water for 20 minutes and broken into pieces) |
| 100g | Dried catfish fillet (soaked and broken into chunks) |
| 2 tbsp | Ground crayfish |
| 1 tbsp | Iru (fermented locust beans) (rinsed) |
| 3–4 peppers | Scotch bonnet peppers (adjust to your heat preference) |
| 3 large | Tatashe (red bell peppers) (for body and colour in the pepper base) |
| 1 large | Red onion (half sliced for frying, half blended with peppers) |
| 2 cubes | Maggi Star seasoning cubes |
| to taste | Salt |
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Method
- Season and cook the meat (25–30 minutes): Place the assorted meat in a pot with half the sliced onion, 1 Maggi Star cube, and a pinch of salt. Add just enough water to cover. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the meat is tender. Remove from the pot and set aside, keeping the stock for later.
- Soak the dried fish (20 minutes): Place the PC Stockfish Cod and the Awuf Dried Catfish Fillet 100g in a bowl of hot water. Soak for 20 minutes to soften. Drain, remove any bones, and break into manageable pieces. Set aside.
- Blend the pepper base: Roughly chop the scotch bonnet peppers, tatashe (red bell peppers), and half the onion. Blend together into a slightly coarse paste — do not blend completely smooth. A little texture gives the stew depth and body.
- Fry the pepper base (20–25 minutes): Heat the Banga palm oil in a large, wide pot over medium heat. Add the remaining sliced onion and fry for 2 minutes until softened. Pour in the blended pepper mixture — it will sizzle and spit, so stir immediately. Fry uncovered for 20–25 minutes, stirring every few minutes, until all the water has cooked off and the oil rises to the surface. This step is what makes the stew rich and not watery.
- Add the proteins and build the stew (10 minutes): Add the cooked assorted meat, stockfish pieces, and dried catfish to the pot. Stir in 2 tablespoons of Awuf Grounded Crayfish and 1 tablespoon of rinsed Delex Dried Iru (locust beans). Pour in half a cup of the reserved meat stock, stir well, and simmer for 10 minutes to let all the flavours come together.
- Season: Crumble in the remaining Maggi Star cube and add salt to taste. The stew should be bold and deeply savoury at this point — taste and adjust.
- Add the Tete leaves (5–7 minutes): Add the washed, shredded Fresh Tete x6 to the pot in two or three batches, folding each through gently. Cook for 5–7 minutes only — the leaves should be wilted but still vibrantly green and holding a little bite. Do not overcook or they will lose both colour and flavour.
- Taste, adjust, and serve: Give the pot one final taste — add a little more crayfish, iru, or Maggi if needed. Serve hot with pounded yam, eba, semovita, or white rice.
Tips & Variations
- Do not skip the iru: The Delex Dried Iru (fermented locust beans) is the ingredient that separates a good Efo Riro from a great one. It adds a savoury, earthy depth that no other seasoning replicates. It smells pungent raw, but transforms completely once it hits the hot palm oil — start with 1 tablespoon and add more to taste.
- Soko as a great alternative: Fresh Soko (Lagos Spinach), also available at Awuf Afro Store, makes a beautiful Efo Riro with a softer, more delicate texture. Use the same quantity and follow the same method — simply stir through at the very end.
- Shortcut with the Efo Riro spice blend: The Delex Efo Riro Spice (available in store) combines the traditional aromatics into one convenient mix — perfect for weeknight cooking when you want authentic flavour without measuring every ingredient individually.
