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Efo riro- Nigeria spinach stew

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There are two vegetables that can be used in cooking Efo Riro. The first one and the first choice is Efo Shoko, the second is Efo Tete (Green Amaranth).

Efo tete

Efo soko

Benefit of Spinach stew

  • It is good for weight management: Spinach’s low calorie content makes it ideal for losing or managing weight.
  • Increase energy level Spinach contains rich amounts of iron, an essential mineral needed to regulate cell grow
  • It improves mind power
  • Anti inflammatory Spinach soup possesses nutrients that offer anti-inflammatory properties, which can help reduce inflammation throughout your body
  • It improves bone health

Ingredients for Efo Riro

  • Assorted meat and fish. use a combination of the following:
    • Beef
    • Cow tripe
    • Smoked fish
    • Stock fish
    • 20 cl palm oil
    • 500g Efo Shoko
    • 5 tatashe peppers
    • Pepper
    • tablespoons ground crayfish
    • 2 red onions
    • 2 small stock cubes
    • 2 tablespoons locust beans (iru)
    • Salt (to taste
  1. If you are using the hard stock fish, soak it for a few hours. Soak the dry fish till soft and remove the bone.
  2. Cut the leafy vegetables
  3. Remove the see of tatashe and grind till coarse.
  4. Prepare other ingredients: pound the pepper, dice the onions and grind the crayfish.
  1. Start cooking the meat first with as little water as possible. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.
  2. When the meat is cooked add the stockfish.
  3. Add stock cubes and some of the onions and cook till all the meat and fish are well done. Set these aside.
  4. In another pot, pour the palm oil and heat it up. Once hot, add the remaining onions.
  5. Fry the tatashe peppers till there’s no more water in it. This should take about 15 minutes.
  6. Add the locust beans, crayfish, and stir very well
  7. Add the cooked meat and fish, stir very well.
  8. Add the vegetables, stir very well, cover and once it heats up again, add salt to taste and take the pot off the stove.

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