Efo Riro is a beloved Yoruba spinach stew that perfectly captures the heart of Nigerian cuisine.
Bursting with smoky peppers, assorted meats, and richly seasoned flavors, this dish pairs beautifully with
Pounded Yam — a smooth, stretchy dough made from boiled yams.
Together, they form a comforting, satisfying meal that’s both traditional and timeless.
Efo Riro and Pounded Yam
Ingredients
For the Efo Riro:
- 2 bunches spinach (or fluted pumpkin leaves, washed and chopped)
- 2 red bell peppers
- 3 scotch bonnet peppers
- 2 medium tomatoes
- 1 large onion (divided)
- 300g assorted meat (beef, tripe, goat meat)
- 150g stockfish or dried fish (optional)
- 2 tablespoons ground crayfish
- 2 tablespoons palm oil
- 2 seasoning cubes
- Salt to taste
For the Pounded Yam:
- 2 medium-sized yams, peeled and cut into chunks
- Water for boiling
Instructions
- Prepare the pepper blend: Blend the red bell peppers, scotch bonnets, tomatoes, and half the onion until smooth. Set aside.
- Boil the meat: In a pot, season the assorted meat with salt, seasoning cubes, and chopped onions. Add a little water and cook until tender.
- Cook the sauce: Heat palm oil in a large pan. Add the remaining chopped onion and fry for 2 minutes until fragrant.
- Add blended pepper: Pour in the blended pepper mix and fry for 10–15 minutes, stirring occasionally until the oil separates from the sauce.
- Add protein: Stir in the cooked meat and stockfish, followed by crayfish, seasoning cubes, and salt. Simmer for another 10 minutes.
- Add the spinach: Stir in chopped spinach and cook for 3–5 minutes until wilted. Adjust seasoning as needed. Remove from heat.
- Prepare the pounded yam: Boil yam pieces until soft, then pound in a mortar (or use a stand mixer) until smooth and stretchy.
- Serve: Shape the pounded yam into balls and serve hot with generous portions of Efo Riro stew.
Tips or Variations
- Substitute spinach with ugu (fluted pumpkin leaves) or kale for a richer texture.
- For extra depth, add smoked fish or locust beans (iru).
- You can use yam flour (elubo) for a faster version of pounded yam.
Conclusion
Efo Riro and Pounded Yam is a meal that unites tradition, flavor, and comfort in every bite.
Whether served for Sunday lunch or festive gatherings, it’s a dish that will always bring family and friends together.
Try it today and experience the essence of authentic Nigerian home cooking!
Efo Riro and Pounded Yam Recipe
Efo Riro is a beloved Yoruba spinach stew that perfectly captures the heart of Nigerian cuisine. Bursting with smoky peppers, assorted meats, and richly seasoned flavors, this dish pairs beautifully with Pounded Yam — a smooth, stretchy dough made from boiled yams. Together, they form a comforting, satisfying meal that’s both traditional and timeless.
Ingredients
For the Efo Riro:
- 2 bunches spinach (or fluted pumpkin leaves, washed and chopped)
- 2 red bell peppers
- 3 scotch bonnet peppers
- 2 medium tomatoes
- 1 large onion (divided)
- 300g assorted meat (beef, tripe, goat meat)
- 150g stockfish or dried fish (optional)
- 2 tablespoons ground crayfish
- 2 tablespoons palm oil
- 2 seasoning cubes
- Salt to taste
For the Pounded Yam:
- 2 medium-sized yams, peeled and cut into chunks
- Water for boiling
Instructions
- Prepare the pepper blend: Blend the red bell peppers, scotch bonnets, tomatoes, and half the onion until smooth. Set aside.
- Boil the meat: In a pot, season the assorted meat with salt, seasoning cubes, and chopped onions. Add a little water and cook until tender.
- Cook the sauce: Heat palm oil in a large pan. Add the remaining chopped onion and fry for 2 minutes until fragrant.
- Add blended pepper: Pour in the blended pepper mix and fry for 10–15 minutes, stirring occasionally until the oil separates from the sauce.
- Add protein: Stir in the cooked meat and stockfish, followed by crayfish, seasoning cubes, and salt. Simmer for another 10 minutes.
- Add the spinach: Stir in chopped spinach and cook for 3–5 minutes until wilted. Adjust seasoning as needed. Remove from heat.
- Prepare the pounded yam: Boil yam pieces until soft, then pound in a mortar (or use a stand mixer) until smooth and stretchy.
- Serve: Shape the pounded yam into balls and serve hot with generous portions of Efo Riro stew.