Storage & reheating
Refrigerate for up to 3 days or freeze for 1 month. Reheat until piping hot, adding a splash of water if needed.
Allergens: Fish, Crustaceans (crayfish)
Soups & stews
Efo Riro
A Yoruba classic: rich spinach stew built on a fried pepper base with palm oil. The key is cooking the pepper base until the oil separates, and squeezing the greens dry so the stew never turns watery.
Ingredients
- 400 g SpinachNot currently stocked
- 3 Red bell peppersNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 2 OnionsNot currently stocked
- 150 ml Palm oilNot currently stocked
- 400 g Assorted meatAssorted Meat · £6.99
- 150 g Smoked fishNot currently stocked
- 200 g Ponmo (cow skin), optionalCow Skin (Ponmo/Mask) · £6.99
- 2 tbsp Ground crayfishNot currently stocked
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £13.98
2 of 2 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Blend the peppers, Scotch bonnet and one onion coarsely — not too smooth.
- 2
Boil and season the assorted meat and ponmo until tender; reserve the stock.
- 3
Heat the palm oil, fry the remaining onion, then add the blended pepper and fry for 15 minutes until the oil floats to the top.
- 4
Add the meat, ponmo, smoked fish, crayfish and a little stock; simmer for 10 minutes.
- 5
Wash the spinach, blanch in boiling water for 1 minute, drain and squeeze out as much water as possible.
- 6
Stir the spinach into the stew and cook for 3–5 minutes. It should be rich and thick, never swimming in liquid.
- 7
Serve with rice, eba, fufu or pounded yam.
