West African

Efo Riro

Name: Efo Riro
Total time: 75 min
Yield: 3 servings
Cuisine: West African
Ingredients: 4 cups roughly chopped spinach (or Efo Shoko); 500g assorted meat (beef; tripe; cow skin); 1/2 cup palm oil; 3 red bell peppers; 2 scotch bonnets; 1 large onion; 2 tbsp ground crayfish; 1/2 cup smoked dried fish

A vibrant Yoruba spinach stew loaded with assorted meats, stockfish, and crayfish in a deeply seasoned palm oil base — bold, fragrant, and irresistible.

75 minutes

Serves 3

Main

Contains common allergens

Fish Seafood Shellfish

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Instructions

5 steps

1
Boil the Meat: Season and boil the assorted meat until tender. Reserve a small amount of the stock.

2
Coarse Blend: Roughly blend the red bell peppers, scotch bonnets, and half the onion. The mixture should be textured, not a smooth puree.
3
Fry the Sauce: Heat the palm oil in a pot and sauté the remaining chopped onion. Pour in the coarsely blended pepper mix and fry for 15-20 minutes until the water evaporates and the oil separates.
4
Build the Stew: Stir in the cooked meat, washed smoked fish, crayfish, and a splash of meat stock. Allow it to simmer and absorb the flavors for 10 minutes.
5
Add the Greens: Blanch the chopped spinach quickly in hot water, squeeze out excess liquid, and stir it into the stew. Simmer for just 3 minutes to keep the greens vibrant, then remove from heat.

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