This dish, along with Jollof Rice are my signature dishes.
Efo Riro is always a hit whenever/wherever I’ve made it. I remember when I was at Michigan Tech, Abi and I teamed up to make some for International Night, an event for over 500 guests. It was a hit.
Almost a year ago, Jennifer, from Tech, had e-mailed me to ask for this recipe. She remembered me making it for various
events and had an event she wanted to try it for. I quickly dug up an old recipe and sent it across. That exchange, partly inspired this blog. Thanks Jennifer!
Efo riro (in Yoruba), also known as vegetable stew, is a staple in almost all regions of Nigeria with variations on the choice of green leaf vegetable.
Although this stew is technically made out of vegetables, don’t be fooled though, it’s traditionally not that healthy.
The vegetables are usually cooked way too long with copious amounts of palm oil used. It is typically eaten with a morsel.
I try not to cook my vegetables too long, and I also added Kale for its health benefits.
Ingredients
| Vegetable Oil | 1/3 Cup | |
| Palm Oil | 1 Tablespoon | |
| Tomato Sauce | 4 Cups | |
| Bouillon Cubes | 1 Tablespoon | |
| Cajun Seasoning | 1/2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Frozen Spinach | 2 Cups | |
| Frozen Kale | 1 Cup | |
| Dried fish/ Stock fish (optional) | 1/2 cup, or as much as you want :) |
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