Efo Riro and Pounded Yam

Introduction

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

1. Prepare the pepper blend: Blend the red bell peppers, scotch bonnets, tomatoes, and half the onion until smooth. Set aside.
2. 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.
3. Cook the sauce: Heat palm oil in a large pan. Add the remaining chopped onion and fry for 2 minutes until fragrant.
4. Add blended pepper: Pour in the blended pepper mix and fry for 10–15 minutes, stirring occasionally until the oil separates from the sauce.
5. Add protein: Stir in the cooked meat and stockfish, followed by crayfish, seasoning cubes, and salt. Simmer for another 10 minutes.
6. Add the spinach: Stir in chopped spinach and cook for 3–5 minutes until wilted. Adjust seasoning as needed. Remove from heat.
7. Prepare the pounded yam: Boil yam pieces until soft, then pound in a mortar (or use a stand mixer) until smooth and stretchy.
8. 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

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 tbsp ground crayfish
• 2 tbsp palm oil
• 2 seasoning cubes
• Salt to taste

For the Pounded Yam:

• 2 medium yams, peeled and cut into chunks
• Water for boiling

Instructions

1. Blend red bell peppers, scotch bonnets, tomatoes, and half of the onion until smooth. Set aside.
2. In a pot, season meat with salt, seasoning cubes, and chopped onions. Add water and cook until tender.
3. Heat palm oil in a large pan, add remaining onions, and fry for 2 minutes until fragrant.
4. Pour in the blended pepper mix and fry for 10–15 minutes until oil separates from the sauce.
5. Add cooked meat and stockfish, followed by crayfish, seasoning cubes, and salt. Simmer for 10 minutes.
6. Stir in chopped spinach and cook for 3–5 minutes until wilted. Adjust seasoning as needed.
7. Boil yam chunks until soft, then pound in a mortar (or use a mixer) until smooth and stretchy.
8. Serve pounded yam with generous portions of Efo Riro stew.

Nutrition (Per Serving)