African Recipes

Nigerian Spinach stew(Efo Riro)

2 Mins read

Nigerian Spinach stew(Efo Riro)

Efo Riro is one of the most popular vegetable soups in Nigeria and an absolute favourite of the Yorubas. 

If you’re using Spinach; ensure you get rid of all the water in it before adding, failure to do this will produce limp and soggy Efo Riro.

Also, try to use as much assorted meats as you possibly can, the more the variety, the better.

Another tip is to fry your meats lightly, this helps to firm up the meat and also improves the appearance and taste of your Efo Riro.

 

 

RECIPE INGREDIENTS

2 bunches Ugwu leaves ( you can also use Spinach or Soko)

3 medium /2 big size bell peppers (Tatashe)

11/2 scotch bonnet

1/2 cup Palm Oil

11/2 medium size red onions

Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)

Dried stockfish (Panla)

Smoked cat fish

1 tablespoon Locust beans (Iru)

1/2 cup raw/cooked prawns (Optional)

1/4 cup smoked prawns (Optional)

2 Knorr chicken cubes or any bullion cubes of your choosing.

3 tablespoons ground Crayfish

Salt to taste

 

 

DIRECTIONS ON NIGERIAN SPINACH STEW(EFO RIRO)

Season the meats, add sliced onions and boil on medium heat. Boil the tougher meats first, then add the softer ones. Just before it’s fully cooked, add the Stockfish, boil till tender and set aside.

Wash your vegetables thoroughly with hot water to rid it of all traces of dirt, be careful not to in soak in hot water for too long so as to retain the nutrients. Slice or chop according to your preference and set aside.

READ ALSO:   Malawian Nsima Recipe

Blend the scotch bonnets and bell peppers and an onion coarsely.

Into a large pot, add the palm oil, heat for 2 minutes. Then add onions, fry till fragrant.

Then add the locust beans, fry to release the flavour for another minute

Now add the blended pepper and two Knorr cubes, let that fry for 15-20 minutes thereabouts or until the pepper dries out and the size reduces by almost half. The consistency should be thick.

Add a bit of the meat stock/ chicken stock, if you haven’t got stock, just add moderate water. Just one cup should do.

Let it boil for 2-3 minutes to combine, then add the assorted meats, prawns, crayfish, stockfish and catfish.

Combine and taste, adjust seasoning if required. Leave to cook for a further 10 minutes

Now add the washed vegetables, combine thoroughly

Leave soup to simmer for a further 5 minutes with the residual heat and it’s ready.

Serve with any “swallow” of your choice. Efo Riro is also prefect with white rice, boiled yam and plantain.

 

HERE ARE SOME NIGERIAN RECIPES

AMALA AND EWEDU SOUP

MOI MOI RECIPE

PEPPER SOUP RECIPE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Nigerian Spinach stew(Efo Riro)

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 5 grams fat

Ingredients

2 bunches Ugwu leaves
3 medium /2 big size bell peppers (Tatashe)
11/2 scotch bonnet
1/2 cup Palm Oil
11/2 medium size red onions
Assorted meats of your choice
Dried stockfish (Panla)
Smoked cat fish
1 tablespoon Locust beans (Iru)
1/2 cup raw/cooked prawns (Optional)
1/4 cup smoked prawns (Optional)
2 Knorr chicken cubes or any bullion cubes
3 tablespoons ground Crayfish
Salt to taste

Instructions

  • Season the meats, add sliced onions and boil on medium heat. Boil the tougher meats first, then add the softer ones. Just before it’s fully cooked, add the Stockfish, boil till tender and set aside.
  • Wash your vegetables thoroughly with hot water to rid it of all traces of dirt, be careful not to in soak in hot water for too long so as to retain the nutrients. Slice or chop according to your preference and set aside.
  • Blend the scotch bonnets and bell peppers and an onion coarsely.
  • Into a large pot, add the palm oil, heat for 2 minutes. Then add onions, fry till fragrant.
  • Then add the locust beans, fry to release the flavour for another minute
  • Now add the blended pepper and two Knorr cubes, let that fry for 15-20 minutes thereabouts or until the pepper dries out and the size reduces by almost half. The consistency should be thick.
  • Add a bit of the meat stock/ chicken stock, if you haven’t got stock, just add moderate water. Just one cup should do.
  • Let it boil for 2-3 minutes to combine, then add the assorted meats, prawns, crayfish, stockfish and catfish.
  • Combine and taste, adjust seasoning if required. Leave to cook for a further 10 minutes
  • Now add the washed vegetables, combine thoroughly
  • Leave soup to simmer for a further 5 minutes with the residual heat and it’s ready.
  • Serve with any “swallow” of your choice. Efo Riro is also prefect with white rice, boiled yam and plantain.
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