Efo Riro is a rich and flavorful vegetable stew that originates from the Yoruba people of southwestern Nigeria. Known for its vibrant color, bold pepper base, and generous use of leafy greens, this dish is a staple in many Nigerian homes and is commonly served at celebrations, family gatherings, and everyday meals.
Traditionally, Efo Riro is prepared with assorted meats and fish, but this vegetable-focused version highlights the heart of the dish: the pepper sauce, palm oil, and fresh greens. This Efo riro vegetable stew recipe delivers authentic flavor while remaining approachable for home cooks who want a satisfying, plant-forward Nigerian meal.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–6
Ingredients
Pepper Base
3 red bell peppers
2 tomatoes
1–2 Scotch bonnet peppers (adjust to taste)
1 medium onion
Stew Ingredients
½ cup palm oil
1 medium onion, sliced
1 tablespoon ground crayfish (optional)
1–2 seasoning cubes
Salt to taste
Vegetables
- 6–8 cups fresh spinach (washed and chopped)
or a mix of spinach and pumpkin leaves (ugu)
Step-by-Step Instructions
Blend the bell peppers, tomatoes, Scotch bonnet, and onion until smooth. Set aside.
Heat palm oil in a pot over medium heat until melted and slightly warm, but not smoking.
Add the sliced onions and sauté until soft and fragrant.
Pour in the blended pepper mixture and stir well.
Cook the sauce uncovered for 20–25 minutes, stirring occasionally, until the oil begins to rise to the surface and the sauce thickens.
Add ground crayfish, seasoning cubes, and salt. Stir to combine.
Reduce heat and gently fold in the chopped vegetables.
Cook for 5–7 minutes, stirring lightly, until the vegetables are wilted but still vibrant.
Taste and adjust seasoning if needed, then remove from heat.
Cooking Tips & Variations
- Allow the pepper sauce to cook thoroughly before adding vegetables to avoid a raw taste.
- Do not overcook the greens; Efo Riro should remain fresh and vibrant.
- For a lighter stew, reduce the palm oil slightly without removing it completely, as it is essential to authentic flavor.
- To make it completely vegan, skip crayfish and use vegetable seasoning.
- You can add mushrooms or smoked tofu for extra texture while keeping the dish plant-based.
What to Serve With Efo Riro Vegetable Stew
- White rice
- Pounded yam
- Eba (garri)
- Amala
- Boiled yam or plantain
These sides balance the rich, peppery flavor of the stew beautifully.
Storage & Reheating
Efo Riro vegetable stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the stew thickens too much, add a small splash of water to loosen it.
Frequently Asked Questions
Can I use frozen spinach for Efo Riro?
Yes, frozen spinach can be used. Thaw and squeeze out excess water before adding it to the stew.
Why is my Efo Riro watery?
This usually happens if the pepper base is not cooked long enough. Always allow the sauce to reduce properly before adding vegetables.
Can I add other vegetables?
Yes, kale or Swiss chard can be used as substitutes, though spinach and ugu are the most traditional.
Final Thoughts
This Efo Riro vegetable stew recipe captures the bold flavors and comforting warmth of traditional Nigerian cooking while keeping the focus on fresh vegetables and a well-developed pepper base. It’s a versatile, satisfying dish that works just as well for everyday meals as it does for special occasions, bringing an authentic taste of Nigeria straight to your kitchen.
