A Taste of Yoruba Heritage
Vibrant, spicy, and full of soul — Efo Riro is one of the most beloved dishes from the Yoruba people of southwestern Nigeria. Translating roughly to “stirred greens,” this spinach-based stew brings together the bold, earthy flavours of West African cooking in one deeply comforting bowl.
In Yoruba homes, Efo Riro isn’t just food — it’s a connection to ancestry. Whether served at celebrations or as a weekday comfort meal, its rich aroma of palm oil, blended peppers, and slow-simmered greens instantly fills any kitchen with warmth.
At Arinka, we’re proud to carry the ingredients that help you recreate this dish from scratch — whether you’re cooking it for the first time or bringing a cherished family recipe to life.
Featured Arinka Ingredients
Banga Red Palm Oil — The heart of authentic Nigerian cooking, adding colour and depth.
Frozen Spinach — Convenient and nutritious, perfect for this leafy stew.
Jollof Sauce Mix — Adds a rich, smooth tomato and pepper base with just the right kick.
Ofada Pepper Mix — A chunky dried onion and pepper blend infused with iru (locust beans) and crayfish for authentic Yoruba depth.
Stockfish Bits (Bone-In) — Optional but traditional; adds umami and smoky flavour.
Ola-Ola Pounded Yam Flour or Ayoola Plantain Flour — Perfect for pairing; make a soft, satisfying “swallow” side.
Recipe: Efo Riro (Spinach Stew)
Inspired by Eat With Afia’s vegetarian version
Ingredients
- 1/2 cup Banga Red Palm Oil
- 1 cup Ofada Pepper Mix
- 1 small onion, chopped or sliced
- 1 tsp bouillon paste (or cube of choice)
- 3 cup Spinach (roughly chopped if fresh, thawed and drained if frozen)
- 1 cup Jollof Pepper Sauce Mix
- Optional: Handful of Stockfish Bits or sliced mushrooms for protein and texture
- Cooked protein of choice (Beef/goat/fish)
- Salt to taste
Instructions
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Sauté the onions: Heat Banga Palm Oil in a large pot over medium heat. Add finely chopped onion and sauté until translucent and fragrant.
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Build the sauce base: Add the Jollof Sauce Mix to the pot. Stir and simmer for 10 minutes, allowing the mixture to reduce slightly.
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Add seasoning, protein, and texture: Stir in the Ofada Pepper Mix (for that traditional locust-bean and crayfish depth), bouillon, and optional Stockfish Bits, preferred proteins, or mushrooms. Add a splash of stock or water if needed. Let everything simmer for 10 more minutes.
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Prep and add the greens: Blanch the Spinach briefly in hot water, then rinse with cold water and squeeze out excess moisture. Add the greens to the pot and stir to combine.
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Simmer and finish: Reduce the heat, cover, and let it cook another 5 minutes until the greens are tender and the sauce is rich and slightly thickened. Adjust salt to taste.
Serving Suggestions
Serve warm with a classic “swallow” made from Ola-Ola Pounded Yam Flour or Ayoola Plantain Flour, or pair with steamed rice or boiled yam.
Each bite delivers that irresistible combination of earthiness, spice, and umami that defines Yoruba cooking — simple, soulful, and nourishing.
Tips & Variations
- For a richer sauce, let the pepper base reduce longer before adding spinach.
- Want a smoky undertone? Try adding a few bits of smoked fish or roasted mushrooms.
- This recipe freezes beautifully — perfect for make-ahead meals.
Cultural Note
Efo Riro showcases the genius of Yoruba cooking: taking humble, everyday ingredients — greens, peppers, and palm oil — and transforming them into a dish that’s hearty, nutritious, and deeply satisfying. Its roots stretch across West Africa, where versions of this “stirred greens” stew are made with amaranth, callaloo, or local spinach, each reflecting the land and culture it comes from.
Cook It with Arinka
All the ingredients you need to recreate this dish — from palm oil to spinach, pepper blends, and swallow flours — are available at www.arinka.ca.
Your pantry, delivered.
This recipe was inspired by one of our favourite diasporan food bloggers Eat With Afia. You can find their original vegetarian version at Eat With Afia’s Vegetarian Efo Riro Recipe.
