How To Make Nigerian Spinach Stew (Efo Riro) – Agathas Cuisine

This spinach stew (Efo Riro) can be adapted to appeal to both vegetarians and meat-eaters, without losing its rich depth of flavor either way. In this recipe, I primarily used goat meat, but for vegetarians, feel free to substitute the meat with dried mushrooms for that rich umami flavor ( you will find the instructions in the recipe below). This stew can be served with steamed rice, or in typical Nigerian style with fufu or pounded yam (my favorite!).

Spinach Stew (Efo Riro)


  • 3 pounds of spinach
  • 2 habanero pepper
  • 2 tablespoon of locust beans
  • 1 tablespoon of powdered crayfish
  • Dry fish
  • Goat meat (or your choice of meat or fish)
  • Salt to taste
  • 1 Large onion
  • 1/4 cup of palm oil
  • 1 Red bell pepper
  • 2 fresh tomatoes
Spinach Stew (Efo Riro)


  • Preheat the Palm oil – I like it hot but not bleached. Add the diced Onion and stir-fry till golden brown.
  • Add the blended peppers and fry until the sauce thickens up.
  • Season with the stock cube, add Salt to taste, Crayfish and locust bean. Stir until everything is well blended. 
  • Add the meat, Dry fish, and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
  • Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.
  • Your Spinach Stew (Efo Riro) is ready serve with your favorite swallow like, Amala, Fufu or Rice, Yam … Enjoy!
Spinach Stew (Efo Riro)

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