Note: My partner is from the Yoruba tribe in Lagos and loves efo riro soup. Though many Nigerian dishes are “vegan friendly”, it’s hard to find vegan versions. So, I made a vegetarian version that both of us enjoy. If you’re in a split-household, I have tips to make two versions (one with meat, and one without) with minimal additional steps! This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
🍛 What is efo riro? Is this vegan?
Efo is the traditional African wild spinach. Riro literally means “to mix” - so efo riro literally translates to a “mixed spinach” in Yoruba language! The traditional recipe for this Nigerian spinach stew typically uses goat meat (or a variety of meats) as well as stock fish and crayfish for umami. My recipe uses a series of substitutions to ensure the same flavor but keeps it vegan!
📋 Ingredients and notes
The base is made with red bell peppers, habanero peppers, onions and tomatoes. The stew needs more onions, mushrooms, fresh spinach, vegetable oil, vegetarian bouillon cubes, curry powder, and iru (locust beans) or tahini.
Notes and Variations
Vegan substitutions: Traditional efo riro uses ground cray fish and stock fish. You can use up to a tablespoon locust beans, or replace it with some tahini or nutritional yeast. I use vegetarian stock cubes and mushrooms which are a great substitute for meaty texture! Adjusting for heat: The traditional recipe calls for Scotch Bonnets, and this one uses habanero peppers (which are more readily available in the US). These are quite spicy, so if you prefer medium heat, you can omit them or reduce the number you use! The tomato base is good on its own! Vegetable oil instead of palm oil. I use vegetable oil instead of palm oil, because it’s easier to find and a bit healthier. If you want to use palm oil, just use ¼ cup palm oil and ¼ cup vegetable oil. Start by first heating the palm oil, then add the vegetable oil. Using pre-made African pepper sauce: I typically make my African pepper sauce in batches. If you do this too (as you might if you’re in a Nigerian household!) then just sub the “puree” in the recipe with 2 cups of the African pepper sauce instead.
📖 How to make efo riro
Blanch the spinach: Boil water in a large pot, and when it hits a rolling boil, drop the spinach in for about 30 seconds. Then, transfer to a bowl with ice cubes to stop cooking. If using frozen spinach, skip this step and thaw and blot dry.
Prepare the base puree: Blend red bell peppers, habanero peppers (or scotch bonnet peppers), tomato, and onion to form a coarse puree. You can do this either in a blender or a food processor. You can also use 2 cups of my African pepper sauce. If you make extra sauce, you can freeze it for future use. I recommend tasting
Prepare the stew: Heat oil in a deep pot (you can use the same pot you used for boiling water after dumping the water). Add the remaining onions. Fry until onions are translucent. Add mushrooms. Let it cook.
Add the blended pepper base and fry until raw smell disappears.
Then, add veg. bouillon, curry powder, and either tahini or iru (locust beans) and fry for a minute. Add a cup of water or broth and let it cook. Allow the excess water to cook through to your desired consistency.
Add spinach: Once the stew is ready, add blanched spinach and stir well. Cook uncovered for a couple of minutes and your efo riro is ready!
Serve with white rice (or other “swallows” like pounded yam or cassava)
🍴 Serving and storage suggestions
B loves to eat this with eba, which is pounded cassava flour. We also eat this with simple rice, or my favorite, Nigerian jollof rice. That said - you can eat this as a stew by itself. Truly, the possibilities are endless! You can store this efo riro in an airtight container, in the fridge for up to a week. You can reheat just the portion you want in a microwave. To freeze, I recommend portioning beforehand, and then storing in an airtight container. Thaw each portion for 30 minutes before reheating. If you like this recipe, check out my other African recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
