Efo Riro Recipe

Clean and season protein

If using fresh meat (chicken, beef, or goat), cut into bite-sized pieces. Rinse and pat dry. In a bowl, season with 1 seasoning cube, 1/2 tsp salt, 1/2 tsp black pepper and 1 cup of water (or just enough to cover for parboiling). Set aside to marinate for 15 minutes.

Parboil protein

Place the marinated protein in a pot, add enough water to cover (about 1-1.5 cups extra if needed). Bring to a boil, then reduce to simmer and cook until the meat is about 80% done (15–25 minutes depending on protein). Remove protein and reserve 1 cup of the cooking liquid (stock). Discard cooking water if using smoked fish only. Keep protein aside.

Soak and prepare dried stockfish

If using dried stockfish, soak in warm water for 30–60 minutes to soften. Rinse, debone and tear into bite-size pieces. If using smoked fish, flake and remove bones. Add to the reserved protein when ready.

Blend peppers and tomatoes

Core and roughly chop red bell peppers and tomatoes. Remove seeds from scotch bonnet if you want less heat. Pulse in a blender until mostly smooth but not watery (aim for a thick puree).

Prepare aromatics

Peel and finely chop the red onion (reserve half for frying and half to blend if you prefer). Mince garlic and chop thyme.

Fry onions in oil

Heat 1 cup palm oil in a wide pot over medium heat until warm but not smoking (the oil will turn a bit darker). Add the reserved chopped onion (about 1/2 cup) and sauté until translucent, about 3–4 minutes.

Add blended pepper mix

Carefully add the blended pepper-tomato mixture to the pot. Stir to combine with the onions. Cook over medium heat, stirring occasionally, until the raw smell disappears and the sauce thickens and reduces by about half—20 to 30 minutes. If the mixture begins to stick, reduce heat and stir more frequently.

Season the base

When the sauce has reduced, add the remaining seasoning cube, ground crayfish (if using), minced garlic, and thyme. Stir, then add the reserved protein stock (about 1 cup) and continue to simmer for 5 minutes to incorporate flavors.

Add proteins to stew

Add the parboiled protein pieces, the prepared stockfish and smoked shrimp (if using) to the pepper base. Stir gently to coat everything in the sauce. Simmer on low for 8–12 minutes so flavors meld and the protein finishes cooking. Taste and adjust salt and pepper.

Adjust consistency

If the stew is too thick, add up to 1/2 cup more reserved stock or water; if too thin, simmer uncovered a few minutes to reduce.

Wash and chop greens

Wash collard greens and spinach thoroughly to remove grit. Remove tough stems and chop collard greens into 1-inch ribbons. Stack and roughly chop the spinach.

Add greens to stew

Add the collard greens first to the simmering stew, stir to combine, and cook for 4–5 minutes until they start to soften. Then add the spinach and gently fold into the stew. Cook another 3–4 minutes until all greens are wilted but still bright green.

Final seasoning and finish

Stir in remaining salt (adjust to taste) and black pepper. If using ground crayfish, taste and add now for final flavor. Turn off heat and allow the stew to rest for 5 minutes so flavors marry.

Spoon Efo Riro into a serving bowl and serve hot with fufu, pounded yam, or white rice. Garnish with a few pieces of reserved smoked fish on top if desired.