Yay!! One of my favorite soup in the world! So I was doing a little research and I came across different types of vegetable soup and I was Wowed I don't want you guys to get it twisted that's why I'm writing about this particular vegetable soup locally called (efo riro) , it is simply easy to make and it come out very delicious it can also be paired with and dish atall..
This dish is not your typical stewed spinach, because it comes packed with a major wallop of flavor. Locally this Efo Riro stew is made with a Nigerian spinach called Efo Shoko literally translated as “Lagos Spinach”, but as you can see, any local spinach will suffice nicely! Efo Riro is a favorite Yoruba staple that is so well beloved, it is sometimes the basis on which cooking skills are assessed! It is not uncommon to hear Nigerians name this spinach stew as proof of their cooking chops. So feel free to pat yourself on the back or add some zeros to your bride price (as we jokingly say locally) once you nail this recipe!
Nigerian Spinach Stew (Efo Riro): Yoruba Style
Prep Time
10 mins
Cook Time
45 min
Total Time
55 mins
This spinach stew locally known as "Efo Riro" is guaranteed to be one of the most savory and delicious spinach recipes you will ever taste!
Calories: 451 kcal
Ingredients
- 4 pounds of spinach chopped
- 1 pound of cooked meat of choice I used fried Tilapia
- 1/2 pound of small fresh water shrimp
- 2 roma tomatoes
- 1 red bell pepper
- 1 large red onion
- 2 habanero peppers
- 2 cloves of garlic
- 1/4 cup palm oil/ annatto oil
- 3 tbsp powdered dried shrimp
- Salt to taste
Instructions
-
To prep, blend half of the red onion with the tomatoes, bell pepper, garlic, and hot pepper. Chop the other half of the red onion.
-
In a deep sauce pan or stock pot, heat the oil and saute the onions over medium heat until its golden brown.
-
Add the blended tomato mix, and allow to cook over medium heat for about 30 minutes. Stir occasionally to avoid the mix from burning.
-
After 30 minutes, the sauce should be significantly reduced, at this point season it with powdered dry shrimp and salt to taste.
-
If cooking with cooked red meat or chicken, add them to the sauce at this point. If using dried mushrooms, re-hydrate and them at this point as well.
-
Add the fresh shrimp to the sauce, then add the spinach. At this stage, the spinach may look too much, but allow to sit in the pot for about 1 minute.
-
Gently stir the stew and the spinach until the spinach is wilted till about half the its original volume.
-
Adjust the seasoning with salt to taste if necessary. At this point I added the fried tilapia, stirred and served.
-
This stew is best served warm and freshly cooked.
Sound off below if you’ve tried my Efo Riro recipe. I know for sure you will love it!
Thanks for viewing 💕💕
Nigerian Spinach Stew (Efo Riro): Yoruba Style
Prep Time
10 mins
Cook Time
45 min
Total Time
55 mins
This spinach stew locally known as "Efo Riro" is guaranteed to be one of the most savory and delicious spinach recipes you will ever taste!
Calories: 451 kcal
Ingredients
- 4 pounds of spinach chopped
- 1 pound of cooked meat of choice I used fried Tilapia
- 1/2 pound of small fresh water shrimp
- 2 roma tomatoes
- 1 red bell pepper
- 1 large red onion
- 2 habanero peppers
- 2 cloves of garlic
- 1/4 cup palm oil/ annatto oil
- 3 tbsp powdered dried shrimp
- Salt to taste
Instructions
- To prep, blend half of the red onion with the tomatoes, bell pepper, garlic, and hot pepper. Chop the other half of the red onion.
- In a deep sauce pan or stock pot, heat the oil and saute the onions over medium heat until its golden brown.
- Add the blended tomato mix, and allow to cook over medium heat for about 30 minutes. Stir occasionally to avoid the mix from burning.
- After 30 minutes, the sauce should be significantly reduced, at this point season it with powdered dry shrimp and salt to taste.
- If cooking with cooked red meat or chicken, add them to the sauce at this point. If using dried mushrooms, re-hydrate and them at this point as well.
- Add the fresh shrimp to the sauce, then add the spinach. At this stage, the spinach may look too much, but allow to sit in the pot for about 1 minute.
- Gently stir the stew and the spinach until the spinach is wilted till about half the its original volume.
- Adjust the seasoning with salt to taste if necessary. At this point I added the fried tilapia, stirred and served.
- This stew is best served warm and freshly cooked.Sound off below if you’ve tried my Efo Riro recipe. I know for sure you will love it!Thanks for viewing 💕💕
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