Efo Riro Recipe, A Iron-Packed Spinach Stew From Nigeria

Nigerian cuisine is a rich and diverse amalgamation of influences from the country's many tribes and regions, as well as centuries of trade and migration with other parts of Africa, Europe, and the Middle East. It's a cuisine that is as bold and flavorful as it is colourful and vibrant, with a wide range of spices, herbs, and ingredients that reflect the country's diverse cultural heritage.

One of the most beloved and iconic dishes of Nigerian cuisine is Efo Riro, a hearty and delicious stew made with greens and meat that is typically served with a side of fufu or pounded yam. The dish is a staple in many Nigerian households and can be found in restaurants and street food vendors throughout the country.

Efo Riro is a dish that is full of depth and complexity, with layers of flavours and textures that come together in perfect harmony. At its core is a rich and spicy tomato-based sauce that is infused with an array of aromatic spices, including ginger, garlic, and cumin. The sauce is then simmered with plenty of fresh greens like amaranth or spinach, which gives the dish its distinctive green colour and earthy flavour.

The dish can be made with a variety of proteins, such as meat, fish, or seafood including offal like tripe and cows feet, which add their own unique flavours and textures to the dish. Efo riro is just one example of the many delicious and unique dishes that can be found in Nigerian cuisine, and it is a dish that is sure to delight and satisfy anyone who tries it. So, whether you're a seasoned foodie or a curious novice, be sure to give Efo riro a try and experience the magic of Nigerian cuisine for yourself.

Video Credits: Sisi Jemimah's Recipes/YouTube


  • 500g spinach leaves, washed and chopped
  • 500g of chicken, cut into bite-sized pieces
  • 2 cups of stock or water
  • 3 tablespoons of oil
  • 2 red onions, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 2 tablespoons of ground cumin
  • 4 medium-sized tomatoes, diced
  • 2 red chillies (ideally scotch bonnet peppers), chopped
  • Salt and pepper to taste


  • Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and ginger, and sauté until they are soft and fragrant.
  • Add the meat to the pot, and stir until it is browned on all sides.
  • Add the tomatoes, red chillies, and cumin to the pot, and stir until the ingredients are well combined.
  • Pour in the stock or water, and bring the mixture to a simmer. Cover the pot, and let it cook for about 20-30 minutes, or until the meat is tender.
  • Add the chopped spinach to the pot, and stir until it is fully incorporated into the sauce.
  • Let the mixture cook for another 5-10 minutes, or until the spinach is wilted and cooked through.
  • Season with salt and pepper to taste, and serve hot with fufu or pounded yam.