Efo riro

Name: Efo Riro: Nigerian Spinach Stew
Prep time: 20 min
Cook time: 40 min
Yield: 10 servings
Cuisine: African
Ingredients: 200 g Pomo ((cow skin)); 100 g stock fish; 300 g cow feet; 400 g smoked Turkey; 200 g shaki ((tripe)); 1.5 kg frozen spinach ((thawed and drained and squeezed)); 3 large large red bell peppers; 1 medium Roma Tomato ((optional)); 2 medium onions ((chop one and blend the other with the bell peppers)); 3 habanero peppers; 1/4 cup coarsely ground crayfish; 1/4 cup smoked prawns ((Okporo)); 1/4 cup iru ((locust beans)); 1 teaspoon Bouillon powder ((or to taste)); 1 teaspoon salt ((or to taste)); 11/2 cup Palmoil; 2 cups beef stock ((from cooked meat.))

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Efo riro is a traditional Nigerian vegetable stew built on a base of palm oil, peppers, and locust beans, fortified with assorted meats and seafood, then finished with fresh spinach for brightness and body. It's a one-pot dish that balances umami depth with the sharp bite of habanero and the earthiness of smoked ingredients.

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Efo Riro: Nigerian Spinach Stew | CookOS

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From Mydiasporakitchen

Ingredients

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200 g Pomo ((cow skin))
100 g stock fish
300 g cow feet
400 g smoked Turkey
200 g shaki ((tripe))
1.5 kg frozen spinach ((thawed and drained and squeezed))
3 large large red bell peppers
1 medium Roma Tomato ((optional))optional
2 medium onions ((chop one and blend the other with the bell peppers))
3 habanero peppers
1/4 cup coarsely ground crayfish
1/4 cup smoked prawns ((Okporo))
1/4 cup iru ((locust beans))
1 teaspoon Bouillon powder ((or to taste))
1 teaspoon salt ((or to taste))
11/2 cup Palmoil
2 cups beef stock ((from cooked meat.))

17 Ingredients

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Instructions

1
Coarsely blend red bell peppers, habanero peppers, onion and tomato and set aside.
2
Season and cook the meats till cooked through and tender.
3
Heat up palm oil over medium heat, (do not bleach) add chopped onion, and iru let it cook for about 2 mins before adding the coarsely blended pepper mix, 1 cup of meat stock, cray fish and pomo.
4
Let stew cook till it reduces in size and the oil comes to the top. This should take about 10-15 mins stir at intervals to prevent the stew from sticking.
5
Add the precooked assorted meats, fish and smoked prawns stir and taste for seasoning, adjust if necessary.
6
Add the squeezed spinach, stir to combine simmer on medium low heat, for about 3 minutes add the remaining cup of meat stock if needed and let it continue simmer on medium low heat for another minute before turning off the heat.
7
Enjoy with your favorite side dish either swallow or rice.

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Tips & Notes

Pro tips

Do not bleach the palm oil when heating in step 3—keep the heat at medium and stop once you add onion and iru. Overheating darkens the oil and changes the stew's flavor profile.
Squeeze the thawed spinach very dry before adding (step 6) to prevent excess liquid diluting the stew and extending cooking time.
Stir at intervals during the 10–15 minute reduction in step 4 to prevent the pepper mixture and pomo from sticking to the pot bottom.
Taste after adding precooked meats and adjust bouillon or salt in step 5 before adding spinach, since spinach won't absorb seasonings as readily once added.

Substitutions

Frozen spinach → fresh spinach, blanched and squeezed dry (use ~2 kg; adds texture and reduces water content)
Iru (locust beans) → small amount of miso paste or extra bouillon (alters depth but maintains umami)
Smoked turkey → smoked ham or additional stockfish (maintains smokiness)
Habanero peppers → Scotch bonnet or cayenne pepper to taste (adjusts heat level)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of stock if the consistency thickens too much.

Common Questions

Can I use fresh spinach instead of frozen?

Yes, but use about 2 kg fresh spinach. Wash, blanch briefly, then squeeze dry to remove excess moisture before adding in step 6.

What is iru and can I replace it?

Iru is fermented locust beans, a key umami ingredient. If unavailable, use a small amount of miso paste or additional bouillon powder, though the flavor will differ.

How do I know when the stew is done?

The palm oil should rise to the top after 10–15 minutes in step 4. After spinach is added in step 6, simmer for 3 minutes, then another minute after adding remaining stock. The stew is done when flavors are melded and oil coats the surface.