Efo Riro

Efo Riro (Yoruba Vegetable Stew)

A rich Yoruba stew of palm oil, blended peppers and tomato, simmered with assorted meats and smoked fish, then finished with fresh spinach so it stays green and textured. Serve with eba, fufu or rice.

Prep

30 min

Cook

90 min

Total

120 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) beef (chuck or shin), cut into chunks
• •100 g (3½ oz) stockfish (dried cod), Soak in cold water for at least 12 hours, or overnight, before cooking
• •100 g (3½ oz) smoked fish (mackerel or hake), Bone and flake; check for bones
• •250 ml (1 cup) red palm oil
• •6 whole red bell peppers (tatashe), Seeded
• •4 whole scotch bonnet peppers (ata rodo), Adjust to heat preference; wear gloves when handling
• •3 whole plum tomatoes
• •2 whole onions, One blended, one sliced
• •2 tbsp ground crayfish
• •2 tsp seasoning powder or bouillon, Maggi or Knorr, to taste
• •2 tsp salt, To taste
• •1 tsp ground dried shrimp (optional)
• •600 g (1 lb 5 oz) fresh spinach, Or ugu (fluted pumpkin leaves) or other dark leafy green; washed and roughly chopped
• •2 tbsp palm oil for finishing, Optional

Steps

1. 1 Soak the stockfish in cold water for at least 12 hours (or overnight). Drain, rinse, and cut into bite-sized pieces.
2. 2 Place the beef chunks in a pot, add half the sliced onion, 1 teaspoon salt, and enough water to cover. Bring to a boil, then simmer covered for 40 minutes until the beef is tender (internal temperature should reach at least 90°C / 195°F for tough cuts to break down). Add the soaked stockfish for the last 20 minutes of cooking. Reserve the stock.
3. 3 Blend the red bell peppers, scotch bonnet peppers, plum tomatoes, and one onion with a splash of water until smooth. Pour into a dry pot and boil for 10–15 minutes to reduce the raw tomato flavour and cook off excess water; the blend should thicken slightly.
4. 4 Heat the palm oil in a large, dry pot over medium heat for 2–3 minutes until it is hot and shimmering (do not let it smoke). Add the sliced onion and fry for 2 minutes until softened.
5. 5 Pour in the reduced pepper blend. Fry, stirring occasionally, for 15–20 minutes until the oil begins to float on top and the mixture darkens.
6. 6 Add the cooked beef, stockfish, and reserved stock (about 250 ml / 1 cup). Stir in the ground crayfish, seasoning powder, and dried shrimp if using. Simmer for 10 minutes.
7. 7 Add the flaked smoked fish and stir gently so it does not break up completely. Taste and adjust salt and seasoning.
8. 8 Add the chopped spinach in batches, stirring each batch through before adding the next. Cook for 3–5 minutes only - the leaves should be wilted but still bright green and holding some texture.
9. 9 Taste and adjust seasoning. If you like, drizzle a spoonful of fresh palm oil over the top for colour and richness.
10. 10 Serve hot with eba, fufu, or steamed rice.