Introduction

Efo Riro is a beloved West African dish from Nigeria — a rich, flavorful spinach stew cooked with blended peppers, onions, palm oil, and your choice of protein. This easy efo riro soup recipe brings the smoky, peppery taste of Nigerian home cooking to your kitchen with straightforward steps and everyday ingredients. It’s perfect with rice, fufu, boiled yams, or bread and makes a cozy family meal or party favorite.

Why you’ll love this recipe

• Authentic flavors without complicated technique.
• Flexible — use fresh spinach, kale, or traditional ugu leaves.
• Great make-ahead dish; flavors deepen the next day.

Ingredients

Tip: The list below serves 4–6. Adjust pepper heat to taste — substitute milder chilies if needed.

• 1 lb (450 g) fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1/2 cup palm oil (substitute with vegetable oil, but palm oil gives authentic flavor)
• 1 large red bell pepper, seeded
• 3–4 medium scotch bonnet or habanero peppers (adjust to heat preference)
• 1 large onion, half for blending, half sliced
• 2 medium tomatoes (optional) or 1/2 cup canned chopped tomatoes
• 1 tablespoon ground crayfish (optional for smoky seafood note)
• 2–3 stock cubes (or bouillon), to taste
• Salt and black pepper, to taste
• 1 lb assorted protein: smoked fish, dried fish, beef, goat, or cooked chicken
• 1/2 cup locust beans (iru) — optional but traditional
• 1–2 tablespoons ground pepper or paprika (for color)

Instructions

1. Prepare the greens: If using fresh spinach, wash thoroughly, remove thick stems, and roughly chop. If using frozen spinach, thaw, squeeze out excess liquid, and set aside.
2. Make the pepper blend: In a blender, combine half the onion, red bell pepper, scotch bonnet peppers (remove seeds to reduce heat), and tomatoes if using. Blend to a smooth or slightly coarse paste depending on texture you like.
3. Cook the protein: If using fresh meats, season and simmer until tender. Smoked or dried fish should be rinsed and flaked. Reserve some cooking stock for later.
4. Fry the pepper base: Heat palm oil in a deep skillet or pot on medium heat. Add the remaining sliced onion and sauté 2–3 minutes until translucent. Pour in the blended pepper mixture and fry for 10–15 minutes, stirring occasionally, until the raw smell cooks off and the oil begins to separate from the pepper paste.
5. Season and add proteins: Add cooked or smoked proteins to the pepper base. Stir in ground crayfish, locust beans if using, stock cubes, and a little reserved stock or water to reach desired stew consistency. Simmer 8–10 minutes so flavors combine.
6. Add the greens: Fold the chopped spinach into the pot in batches. Spinach cooks quickly — stir and allow it to wilt for 4–6 minutes. If using tougher greens like kale, cook a few minutes longer. Taste and adjust salt and seasoning.
7. Finish and serve: Once the spinach is tender and the stew is glossy (oil may rise to the top), remove from heat. Serve hot over steamed rice, boiled yams, amala, eba or with bread.

If the stew looks too thin, simmer uncovered a few minutes to reduce. If too thick, thin with warm water or reserved meat stock.

Tips or Variations

Make it milder

Reduce or remove the scotch bonnet peppers and use more red bell pepper. Add a teaspoon of smoked paprika for color without heat.

Protein swaps

Traditional options include smoked mackerel, stockfish, and assorted meats. For a vegetarian version, use mushrooms, cooked chickpeas, or firm tofu and boost umami with smoked salt or liquid smoke.

Leaf choices

Efo Riro is often made with ugu (fluted pumpkin leaves). Spinach, collard greens or kale are excellent substitutes — adjust cooking time for tougher greens.

Storage

Fridge: up to 3 days. Freezer: up to 2 months (best with cooked meats removed and reheated gently).

Conclusion

This easy efo riro soup recipe is a delicious introduction to Nigerian flavors — smoky, peppery, and deeply satisfying. Whether you’re making it for a weeknight dinner or a weekend feast, it pairs beautifully with rice, fufu, or boiled yams. Try a small batch first to dial in your preferred heat level, then experiment with proteins and greens.

Enjoyed this recipe? Try searching for “how to make efo riro soup recipe” for videos and regional twists — then come back and leave a note on what worked for you!