How to cook Efo Riro soup

Efo Riro is a Yoruba word and it loosely means ‘stirred spinach’. In Nigeria, the vegetables used for Efo Riro are ‘Efo Shoko’ (Lagos spinach) or ‘Efo Tete’ (African spinach).

These are the local spinach varieties that are very popular and easily available. In other parts of the world, any spinach greens will do.

This African stew is popular in some West African countries like Nigeria, Ghana, and Cameroon. The recipes are similar with only slight differences but my version is commonly made in Nigeria among the Yoruba tribe.

It is very easy to make and you will be amazed by how delicious this spinach stew is. You really can’t go wrong with this recipe!


Big bowl Waterleaves
1 KG or 35 Ounce of Goat meat
1 cup crayfish
6 scotch bonnet peppers
400 ml Palm oil
Big bowl ugu leaves fluted pumpkin
Roasted mackerel
2 seasoning cubes
Salt to taste
2 tablespoons Ground Ofor

Thinly the slice the waterleaves and fluted pumpkin (ugu leaves)
Wash the ugu leaves before slicing it.
Slice the water leaves then wash it.
Allow them to strain seperatrly using a sieve to remove excess water
Clean and wash the roasted fish, pound your crayfish/peppers.
Season the meat and let it cook till it becomes tender.
Add the washed roasted fish to the boiling meat, let them boil together till the water dries.
To the meat/fish on heat, add palm oil (400ml)
The vegetables should be added, the water leaves should come first.
After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally.
Keep stirring.
Add the pounded crayfish and peppers.
Add salt to your taste.
Ugu leaves should follow at this point (fluted pumpkin)
Stir in 2 tablespoons of ofor (used as a thickener). Stir properly so it doesn’t form crumbs.
Stir and allow the soup to simmer for 2 minutes, stir and serve.

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