Efo Riro Recipe

Prepare and cook meats

Place beef and smoked goat/lamb (if using) in a pot. Add water, half of the diced onion (from Aromatics & Seasoning), bouillon cube, salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook until meat is tender, about 45–60 minutes (or use a pressure cooker 20–30 minutes). Skim any foam. Reserve cooking stock and set meat aside. Add the soaked dried fish and shrimp to the pot in the final 10 minutes of simmering to soften; remove and set aside with meats.

If you used pre-made stock, combine with the reserved meat juices to measure about 2–3 cups of flavorful liquid; keep warm.

Blend peppers and tomatoes

Core tomatoes and bell peppers. Roughly chop and blend with the scotch bonnet peppers until smooth but not overly watery. If needed, blend in two batches and drain excess water slightly.

Fry the base

Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add the remaining diced onion and fry until translucent, about 3 minutes. Stir in tomato paste and fry 2 minutes to deepen flavor. Carefully add the blended tomato-pepper mixture and reduce heat to medium. Fry, stirring often, until the mixture’s raw smell cooks off and oil begins to separate from the sauce, about 20–30 minutes (shorter if using higher heat but watch for burning).

Taste and season the base lightly with a pinch of salt and the bouillon (if needed).

Add aromatics

When the tomato-pepper base has reduced and the oil starts to float on top, stir in minced garlic, grated ginger, ground crayfish, dried thyme, and iru (if using). Fry for 2–3 minutes until aromatic. Add the sliced onion rings for texture and cook 1–2 minutes.

Add the cooked meats, dried fish, and shrimp into the pot and stir to coat with the sauce.

Bring together with stock

Pour in 1 to 2 cups of the reserved stock (enough to create a saucy stew but not watery). Stir well, cover, and simmer on low for 10–15 minutes so the flavors meld and the meat finishes absorbing the tomato-pepper flavor. Adjust salt and pepper to taste.

If the stew seems too thick, add additional stock a quarter cup at a time until you reach desired consistency.

Prepare greens

Wash the spinach and ugwu/pumpkin leaves thoroughly. Remove tough stems and roughly chop the leaves.

Add the chopped ugwu/pumpkin leaves first (they take a bit longer) and stir into the simmering stew. Cook 3–4 minutes. Then add the chopped spinach and stir. Cook an additional 2–4 minutes until the greens are wilted but still bright green. Stir in the optional palm oil tablespoon for aroma if using.

Taste and adjust seasoning with additional ground crayfish, salt, or bouillon as needed. Fold in fresh basil or scent leaves if using, and remove from heat. Let rest 5 minutes so flavors settle.

Serve hot with fufu, pounded yam, rice, eba (garri), or boiled yams. Garnish with sliced red onion or extra ground crayfish if desired.