Efo Riro

What it really is

A Yoruba leafy-green stew cooked with peppers, tomatoes and aromatics, often with meat or fish.

Efo riro is a Yoruba leafy-green stew from southwestern Nigeria. The greens are cooked with peppers, tomato and aromatics, often in palm oil, and the stew may include meat or fish. Nigeria's food traditions reflect its many ethnic communities. The specific greens and protein vary by household.

Leafy vegetables form the core of the stew. Spinach is used in some versions, while other local greens may be preferred. The greens are cooked with a pepper-and-tomato base and seasonings; palm oil is common in familiar preparations. Meat, dried fish, stockfish or other proteins can be added, but a vegetarian version is also possible. The name does not specify which green or protein appears in a particular bowl.

Efo riro is served as a sauce or stew with a starch, often a swallow such as eba or pounded yam. Its texture is generally thicker than a broth, with vegetables and other ingredients held together by the seasoned base. Pepper heat can vary. This is a Yoruba dish within Nigeria’s diverse cuisine; it should not be described as the only Nigerian leafy-green stew or as exclusive to all Nigerian food traditions.

How it's served

Serve hot with the chosen starch separately or alongside. State the leafy vegetable and any meat, fish or stock used.

How to write it on the menu

Describe efo riro as Yoruba greens stew and identify the actual greens, palm oil and protein. Confirm seasoning, stock and shared cooking utensils before making allergen or dietary claims.