Efo Riro – Yoruba Style


efo - riro - yoruba - soup - naijafoodie - 9jafoodie - edikangikong - difference - soupNigerian Efo Riro Recipe

You know that “efo” situation where the efo sits on one side of the bowl and the water migrates to the other side?  that isn’t efo riro, If efo riro is made right, you shouldn’t have that situation. I cook watery efo every now and again; I crave the saucy stuff especially for rice. This is my authentic efo recipe, for the saucy version see the end of this post. The unique taste of efo riro comes from the use of Locust beans, Bleaching of palm oil and the absence of tomatoes.

Ingredients:

Part A

  • 4 Red bell peppers (Tatashe)
  • 1 medium onion bulb
  • 2-3 Scotch Bonnet (Ata Rodo)

Preparation: Chop all listed ingredients. Combine in a blender and pulse to a rough coarse consistency. Pour mixture into a strainer and rest to remove excess fluid.

Part B 

  • 1 cup of palm oil
  • 1 medium onion bulb (thinly sliced)
  • 2 Tablespoon blended crayfish
  • ½ cup red prawns (head removed)
  • 2 cups shredded fish (smoked Catfish preferably) Washed and de-boned
  • Parboiled meat (Goat meat or beef and/or Ponmon ) 6-8 pieces
  • 2 tablespoons whole locust beans (Iru)
  • Salt- to taste
  • 2-3cube maggi

Part C

  • 15 Cups chopped fresh spinach (Efo tete) ~3 bunches
    • OR  3 packs chopped frozen spinach (9oz packs) – Defrosted

Preparation: If using fresh spinach, place the spinach in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow to rest for 15-20mins.  Rinse out the spinach and squeeze out all excess water.

Directions:

  • Place a large pot over medium heat, add in the palm oil. Heat oil until a little smoky.
  • Add in the sliced onions and fry until lightly browned
  • Add in the end result of part A and the left over ingredients in part B.  Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
  • Add in the spinach, combine. Taste and adjust for seasoning, leave to simmer for another 3- 5 more minutes.

Variations:

Saucy Efo : Check out this efo recipe

 

efo - riro - soup - yoruba - athentic - 9jafoodie

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Lose It Nigerian

By |October 30th, 2012|173 Comments

Leave A Comment

173 Comments

  1. Pere July 31, 2017 at 11:57 am - Reply

    I tried this recipe and oh My, it was awesome….or should I say “is awesome”…. Thanks to you…

    • 9jafoodie
      9jafoodie July 31, 2017 at 7:24 pm - Reply

      You are welcome! Thanks for the feedback.

  2. olamilekan June 9, 2017 at 8:04 am - Reply

    Thanks for the reply,Thank you

  3. olamilekan June 9, 2017 at 5:48 am - Reply

    It it compulsory to always boil the spinach e.g Efo tete,and why

    • olamilekan June 9, 2017 at 5:51 am - Reply

      in continuation of the question I asked, I mean boiling Efo tete in water before adding it to the pepper and fish?

    • 9jafoodie
      9jafoodie June 9, 2017 at 7:48 am - Reply

      No it’s not compulsory to boil before cooking. Efo is typically blanched in hot water to remove excess water so the soup isn’t watery when cooked.

  4. Estti E. May 13, 2017 at 8:16 pm - Reply

    Just made efo for the fist time using this recipe and it was amazing! thank you

  5. Taiwo Samson April 18, 2017 at 4:30 pm - Reply

    I can’t find locust beans here. Any alternative? Or is it okay if I don’t use locust beans?

    • 9jafoodie
      9jafoodie May 9, 2017 at 6:07 pm - Reply

      Hi Taiwo

      It adds to the flavour but it is not a necessity for the recipe.

  6. Yayafinesse February 17, 2017 at 7:52 pm - Reply

    I can’t seem to find spinach here but baby spinach. Can I use that instead?

  7. Anna February 4, 2017 at 6:02 am - Reply

    I made Efo riro for the first time last week and it’s absolutely amazing, my husband was so surprised and happy that I cook for him nigerian food😊.Thanks for helping me to make happy my hubby.

    • 9jafoodie
      9jafoodie February 4, 2017 at 3:52 pm - Reply

      That’s awesome! thanks for the feedback.

  8. Chidimma Okenna-Afamefuna February 1, 2017 at 9:04 am - Reply

    Just made this and its the best efo I have ever had! Please whats the best way to store this so it would still retain its freshness?

    • 9jafoodie
      9jafoodie February 4, 2017 at 3:57 pm - Reply

      Yeiiii! thanks for the feedback. I typically store mine in the fridge and reheat just the portion I am serving.

  9. favour January 24, 2017 at 10:43 am - Reply

    Pls I can’t get spinach here in d east,which other vegetable can I use or what’s d local name for spinach

    • 9jafoodie
      9jafoodie January 27, 2017 at 1:53 pm - Reply

      Spinach is similar to Green. You can also use ugu.

  10. Olufunke January 10, 2017 at 7:06 am - Reply

    Hello ma’am, i used your Fried rice and Ayamase recipe during the festive season.. Jeez, it was the bomb.. infact, my friend took the remaining Ayamase to her house lol.. Thanks so much for this platform.. Am so trying this efo riro recipe now *OffToTheMarket* . However, i grew up to learn from my mum (A chief matron) that one should’nt shred the efo before washing with salt and lukewarm water.. and also not to wash with hot water, so as not to lose the efo nutrient..
    Bless you ma’am :*

  11. chiamakaigwe December 10, 2016 at 9:03 am - Reply

    This is really nice. I’ll be sharing this recipe with full credits to you of course.

  12. Shola Shoroyewun October 18, 2016 at 1:46 pm - Reply

    Good evening ma’am. thank you for this platform it really helped me out last week Thursday.
    every one who tasted my Efo Riro, complimented the soup and I.
    Am grateful.
    Now, i know am a very good cook through ur website.
    Thank you Ma’am.

    • 9jafoodie
      9jafoodie October 19, 2016 at 8:42 pm - Reply

      That’s really great! thank you for the support.

  13. Tressie October 5, 2016 at 12:32 pm - Reply

    What leaf should I buy from nigerian market for authentic taste. .

  14. Shakirah September 30, 2016 at 12:26 pm - Reply

    9jafoodie of life 🙌🏾 🙌🏾 🙌🏾. I have been following your recipes since I got married last year and I’ve just got to let you know you have never fallen my hand.
    Here’s a BIG THANK YOU for being a part of my marriage success(at least culinarily). Keep doing what you do. You’re saving marriages one recipe at a time.😊😊😊

    • 9jafoodie
      9jafoodie October 2, 2016 at 9:08 am - Reply

      Thank you so much, this definitely made me smile.

  15. olufunction September 10, 2016 at 6:21 am - Reply

    Can I also mix shoko and tete to cook this delicious meal

  16. tunmi June 27, 2016 at 9:13 pm - Reply

    Why is the comment box so far down??? I followed this recipe and aunty!!!!!!! Hahaha it is good. The spinach is still simmering and I’m about to text my friends this 11pm that I made Efo and they should bring their plates. Madam!!!!!!! Una too much. The directions, the pictures, the combination, it was absolutely perfect. Low heat has become my best friend. Aunty, I tẹrí ba oh, I bow down.

  17. Fabiola June 21, 2016 at 4:53 pm - Reply

    i made it for my 2week husband as we were having our brother in law over..it was my first and BEST efo riro! this dish is his favourite and he gave me a 10plus :)))

    • 9jafoodie
      9jafoodie June 24, 2016 at 8:22 pm - Reply

      Whoop whoop!!! congrats and thanks for the feedback.

  18. ay April 8, 2016 at 4:21 am - Reply

    U r duin a grt wrk…..quick1! is efo tete better than shoko n y plssss

  19. Nanya April 2, 2016 at 9:23 am - Reply

    Hello, I love your blog! I’m a student living by myself for the very first time and I really enjoy trying out some of your recipes. The particular one I really enjoyed. It was so quick and easy and the abundance of spinach means I can enjoy eating healthy. Much love from Scotland!

  20. Chichi February 22, 2016 at 1:55 pm - Reply

    Hello did a blend of both recipes ( basically added one tomato to the efo tiro recipe) and it was great! Thanks

  21. Tara Jones February 18, 2016 at 2:47 pm - Reply

    My husband spent some time in London staying with an African family, and he loved the food they would cook. This sounds a lot like the dishes he’s described to me, and I’d love to cook it for him sometime! I just am going to have to find a specialty shop that carries the palm oil, and goat, and shredded fish, and locust beans because I don’t think my local American supermarket carries them. Is the blended crayfish just crayfish that have been blended up in a blender or is it something else (or, in other words, can I make it myself)?

    • 9jafoodie
      9jafoodie February 18, 2016 at 7:03 pm - Reply

      Hello Tara! indeed. Crayfish is actually dry blended shrimps (I don’t know why we call it crayfish). You will be able to find all the ingredients in an African food store.

  22. chocomilo January 26, 2016 at 9:58 pm - Reply

    You ARE THE BEST?.
    CAME OUT PERFECT?

  23. ruky January 25, 2016 at 3:40 am - Reply

    please can efo riro be used to eat garri?

  24. Simone Olusola January 5, 2016 at 2:36 pm - Reply

    Made this recipe today and it came out splendid! Hubby and I enjoyed it so much! #yummy

  25. Tosan October 9, 2015 at 7:37 am - Reply

    Hello. Do i hav to soak d veggies in hot water for so long. One is going to end up wit shaft wit all d nutrients gone.or what do u think?

    • 9jafoodie
      9jafoodie October 11, 2015 at 7:29 pm - Reply

      lol… aside from water soluble nutrient loss (which occurs from contact with heat), your nutrients are still intact. However, you do not even have to soak the vegetables at all, do note that you will have a lot more water in your soup.

  26. Bisola August 10, 2015 at 11:03 am - Reply

    Hi dear, I triedit but there was still water. *cries and then my tete vegetable began turning dark cos I left it for the water to dry out. What can I do differently?

    • 9jafoodie
      9jafoodie August 10, 2015 at 9:04 pm - Reply

      You can use blended dried vegetables as a base thickener. You never want to cook your vegetables for more than 5 minutes, otherwise you lose all the nutrients.

  27. Soph July 25, 2015 at 3:33 pm - Reply

    Thanks!!! Another good recipe that turned out excellent!

  28. MyBurntOrange July 13, 2015 at 7:04 am - Reply

    Hi Ronke. I would love to try Nigerian food this month but I have to admit I struggle to follow most recipes. I do not understand what you mean by bleach palm oil. Does it turn colourless? Please explain.

    • 9jafoodie
      9jafoodie July 13, 2015 at 9:57 pm - Reply

      Hello Dear! That’s not good, please do let me know whenever you have questions. We bleach palm oil for sauces like ayamase and efo in order to get a more smoky flavor and change the color of the oil slightly. I have updated this recipe for better clarification, the oil just has to be a little bit smoky (about 2 minutes on high heat).
      I am excited for you to try some Nigerian food!!!

  29. Emma June 16, 2015 at 10:17 pm - Reply

    Thank you so much. I’m looking forward to making it for a friend from Yorubaland and also trying out some of your other recipes.

    • 9jafoodie
      9jafoodie June 16, 2015 at 10:19 pm - Reply

      Great!!! do let us know how they turn out

  30. Emma June 16, 2015 at 9:00 pm - Reply

    Hi, I like your site. I’m Australian and trying to make this dish for the first time. Palm oil is very hard to buy here. What oil would be best to substitute with and would I still need 1 cup for part B? O se. Thank you.

    • 9jafoodie
      9jafoodie June 16, 2015 at 10:01 pm - Reply

      Hi Emma! vegetable oil works. yes, keep the portions thesame.

  31. mrs odia June 12, 2015 at 5:52 am - Reply

    i will try your recipy

  32. Temi March 10, 2015 at 10:41 pm - Reply

    DRaining the the pepper blend is the best tip, I will try your recipe and give you feedback

  33. Edo March 7, 2015 at 9:13 am - Reply

    Thank you Ronke for this wonderful recipe. I didn’t realize how delicious it would be to omit tomatoes. How long does it really take to dry the soup? 30 minutes?
    I’m asking because I really want to make a party size quantity it and I’m noticing that there is barely anymore sauce after I dry it.
    Also how can I make a party size or a large quantity of it?

    • 9jafoodie
      9jafoodie March 7, 2015 at 8:32 pm - Reply

      Hello Edo…. I will advice that you just double or triple the recipe. The time needed is completely dependent on how much water you use to blend the sauce. A great trick I picked up is to pour the pureed sauce into a sieve and let the water drain out. You should be able to use the drained sauce without parboiling any further.

  34. chika February 14, 2015 at 12:37 pm - Reply

    Had Efo for the first time in Nov 2013, I was encouraged by some friends. But it was very peppery. Then had it again on Thursday and I made up my mind to make mine since I have an perfect cookbook (9jafoodie). So……… for the very first time made Efo riro and it’s absolutely amazing coz my hubby has been praising me since he had it. Thanks for all the help #muah

    • 9jafoodie
      9jafoodie February 14, 2015 at 4:59 pm - Reply

      yeiiiiii!! this is great feedback. Thanks for trying the recipe and for coming back to leave a comment

  35. Eso February 11, 2015 at 1:11 pm - Reply

    I made this yesterday and it tastes so delicious!! I have tried several of your recipes and the outcome is always great!! Thank you for this forum because I never knew how to make a lot of Nigerian dishes, but thanks to your blog I’m fast becoming a pro in the kitchen! Keep up the great work!! You’re appreciated!

    • 9jafoodie
      9jafoodie February 11, 2015 at 3:15 pm - Reply

      Thank you Eso.. and thanks for taking the time to leave a feedback

  36. uzo January 11, 2015 at 9:00 am - Reply

    I just stumbled on your blog and it so happens to be shopping day too. I followed your recipe to a “T” and lets just say that it came out absolutely delicious!!

  37. Tobi November 16, 2014 at 12:02 am - Reply

    Hello 9ja foodie. Kudos for the great job. Where i am i can’t get all the ingredients and am hungry for efo riro. What can i do?

  38. Ayo July 30, 2014 at 10:09 pm - Reply

    Hello 9ja foodie. Thanks for all the scrumptious posts. We dropped u an urgent message via facebook inbox. (Re: Ayo) Pls kindly revert back soonest. Many Thanks and Looking forward to it 🙂

  39. cb July 28, 2014 at 11:30 am - Reply

    Plz what is iru in ibo

  40. modupe July 26, 2014 at 2:39 pm - Reply

    U rily are d best…guess wot! My family haven’t stopped talking abt the efo riro soup i made Đΐŝ night, it feels so gud wen pple eat †ђξ fud U̶̲̥̅̊ prep n are happy.. My dad even said dt am gonna prep for my aunt when next she comes visitin as a special dish n that i should make sure  teach my sis …. Dis seems like a magic cos am feeling so gud ryt now…kisses for u..Muah! Kip it up pls

    • 9jafoodie
      9jafoodie July 26, 2014 at 2:54 pm - Reply

      Yeiiii!! that is such great feedback Modupe. I am happy the recipe worked out like Magic for you.

  41. Joy July 22, 2014 at 5:33 am - Reply

    Will give it a trial

  42. dupsy July 16, 2014 at 4:33 pm - Reply

    What à nice site. Keep up the good works.

  43. flo July 10, 2014 at 3:27 pm - Reply

    You never said anything on how to go about the frozen spinach. You only mentioned how to use the fresh spinach . is d method for fresh apply to frozen too

    • 9jafoodie
      9jafoodie July 11, 2014 at 9:27 am - Reply

      All you need do is defrost the frozen spinach and remove all excess water from it.

  44. mpb June 29, 2014 at 7:29 pm - Reply

    Okay so today was my second time trying this recipe and I love it! I made it 2 weeks ago with hen and today with pork. Although, I feel like it has been so long since I ate efo riro at an event that I don’t know if what I made 100% compares, maybe i will give an update after i go to a naija restaurant. Either way, this is delicious unlike my ewa agoyin attempt (I am igbo so these are not my traditional dishes :)). Thanks so much.

  45. Seun May 23, 2014 at 2:44 pm - Reply

    Thanks for this post. Really helpful. Just made a full pot of efo riro. Snails, fish, pomo, tripe, goatmeat and gizzard. Heavenly!

  46. sunmisola February 26, 2014 at 7:14 am - Reply

    Am here because my bf wants efo riro,he has been the one cooking while I eat.I don’t wanna disappoint myslf..:(

  47. Delta geh February 8, 2014 at 9:21 am - Reply

    Thanks for your recipe. Please include a step by step on what you do with all the ingredients in Part B. It would really help. Thanks

  48. Anonymous January 7, 2014 at 10:13 am - Reply

    You guys should totally make an app

  49. shina December 4, 2013 at 6:36 am - Reply

    Can’t I use Ugu leaves instead of tete? or even shoko. thanks

  50. itee December 2, 2013 at 11:35 am - Reply

    My darl insisted he wanted efo riro and even tho I’m yoruba, I don’t fancy it. So I had to do some searching online and I found ur recipe, it sure came out nice and I know someone’s going to be happy with me 2nite. Thanks so much

    • 9jafoodie
      9jafoodie December 7, 2013 at 8:55 am - Reply

      WHOOP WHOPP WHOOP! we are very happy to hear that

  51. alexis November 30, 2013 at 3:33 pm - Reply

    Hi, thanks for your webpage. I really want to try this out and I think i should be able to get all the ingriedients but i dont know about the locust beans. I’m in Uk and i’v bn checking online cant see anything.

  52. Grace November 27, 2013 at 7:37 am - Reply

    Made this and it was simply divine!!!! the best cooking tip for 2013 for me is the comment on sieving blended pepper to avoid boiling for so long!!!!!

    • 9jafoodie
      9jafoodie November 27, 2013 at 9:20 am - Reply

      I am really happy the recipe worked out great for you. Happy cooking!

  53. Funmi September 18, 2013 at 11:54 am - Reply

    what do you mean by “bleach” for the palm oil?

    • 9jafoodie
      9jafoodie September 19, 2013 at 7:34 pm - Reply

      Heat the palm oil until it changes to a lighter color

  54. Nifemi September 16, 2013 at 8:02 am - Reply

    Is it possible if i want to learn how to cook 4rm you, not online.

  55. oge September 1, 2013 at 5:47 am - Reply

    Thanks will try this out tonight. bur whats ata rodo

  56. arleen August 22, 2013 at 10:01 am - Reply

    I’m not Nigerian but I do enjoy Nigerian food like my favorites efo and joffo rice whenever I go out to dinner. Finally a recipe I can follow I do like like pepper soup but its always to spicy now I can adjust the heat and enjoy.. thank very much …a new fan .

  57. Anonymous August 5, 2013 at 2:51 am - Reply

    Comment…no blanching?

  58. Anonymous July 1, 2013 at 1:19 pm - Reply

    Thanks a bunch.. I’ll try this method

  59. Kome June 29, 2013 at 4:17 pm - Reply

    Wow! I followed ur efo riro recipe 2 prepare mine n it was so delicious. My spouse who is also a non yoruba love it as well. I didn’t add locust beans cos my spouse doesn’t like it. Tnx a lot 9jafoodie. Thumbs up!

    • 9jafoodie
      9jafoodie June 30, 2013 at 2:28 pm - Reply

      That is awesome to hear. please share the recipe with your family and friends.

  60. Anonymous June 25, 2013 at 4:26 pm - Reply

    Am igbo gettin married 2 a yoruba guy, i knw he wud luv dz wondafu efo riro style…kip d gud wrk..

  61. Otinuade June 25, 2013 at 4:52 am - Reply

    I just stumbled at your blog while searching for a Nigerian food table for dieiting. I have been so glued to my PC at work, my supervisor had better not come in today. Your blog is so engrossing. This efo riro recipe is a must do this weekend. keep it up.

    • 9jafoodie
      9jafoodie June 30, 2013 at 2:43 pm - Reply

      Thank you very much dear. please let me know how the efo turns out

  62. Tolu May 29, 2013 at 5:44 pm - Reply

    Great recipe!

  63. wisdom May 25, 2013 at 11:49 am - Reply

    i want to try it now but forgot to buy iru and those big prawns, will it come out as tasty as ur?

    • 9jafoodie
      9jafoodie May 27, 2013 at 6:02 pm - Reply

      Iru is very important to get that authentic flavor

  64. damola May 24, 2013 at 7:34 am - Reply

    Thank you.

  65. A'ppetizer April 27, 2013 at 11:25 am - Reply

    This is aboslutely delicious, love the photowork too! Good job.

  66. Bee April 25, 2013 at 10:28 pm - Reply

    Thank you so much!!! I followed your recipe to a “T”-awesome. It came out right, for the first time, i actually cooked efo riro without being it being watery!!

  67. Easy Health April 16, 2013 at 1:09 pm - Reply

    its always nice to stumble upon a really kl blog.

  68. Anonymous April 13, 2013 at 12:06 pm - Reply

    Followed this as a guideline to make efo riro different to my usual. I know people are commenting about Baby spinach being different, but I tell you I couldn’t tell the diference as I had all the homely flavours. Best Efo riro I ever made. Thanks 9ja foodie. Plus the fact am on a diet makes this work for me. A 100ml of palm oil is approx 600 calories but the other ingredients in this soup are very nutritious, fish, green vegetables, bell peppers. I had this with milled oatmeal(made it just like garri). Yummy. 9jafoodie keep up the good work.

    • 9jafoodie
      9jafoodie April 19, 2013 at 10:11 pm - Reply

      We are glad it turned out great for you…. please share the recipe.

  69. helen April 11, 2013 at 4:25 am - Reply

    just made this and apart from the fact that it tasted good, it came out watery 🙁

    • 9jafoodie
      9jafoodie April 11, 2013 at 6:07 am - Reply

      Did you dry the pepper blend first? did you strip your vegetable of water?

  70. LuvSaving April 6, 2013 at 6:19 pm - Reply

    WOW! I have made several attempts at Efo riro with out much success…..until I tried your recipe and modified a bit and it was AWESOME, will be making this again and again. God bless you and thank you.

  71. chichi April 1, 2013 at 8:35 am - Reply

    i just made efo riro with your recipe and it taste mad . i am IGBO and this is my very first time making it. im glad! i wanted to surprise this yoruba Guy im talking to 🙂 i hope he likes it. but all the same thank u a bunch

  72. faek0601 March 18, 2013 at 10:04 am - Reply

    Easy to use recipe and it did taste good

  73. mrs ojeme March 11, 2013 at 2:36 pm - Reply

    Ha the efo riro I prepared 2nit is out of it. Well all tnks to 9jafoodie indeed ur recipe wil be lovely can’t wait try it

  74. joyce kachikwu February 27, 2013 at 3:29 pm - Reply

    lunch has never been so tasty n fulfilling. I’m ibo n my family doznt dig yoruba meals, but rite now with this efo riro foodie, I got everyone munch n asking for more. They want to do this often. Thanks a bunch naija foodie. You rock. Tuale!!! Eko city.

    • 9jafoodie
      9jafoodie February 27, 2013 at 5:08 pm - Reply

      Yeiii!! we are happy the whole family enjoyed the meal… share the recipe with your family and friends

  75. Atoskin February 19, 2013 at 9:45 am - Reply

    I was just thinking of what to have for dinner and I thought of visiting your website. Thanks for the inspiration, it’s pounded yam and efo riro tonight!

  76. bola February 8, 2013 at 12:07 pm - Reply

    I actually love making efo riro n’ I cant wait to cook for the weekend tomorrow buh the no tomato thing, how do I do that without making it tooo peppery. My husband doesnt like a pepper. Plsss I need a reply asap.

    • 9jafoodie
      9jafoodie February 10, 2013 at 2:28 pm - Reply

      Tatashe (bell pepper) isn’t hot, reduce the hababero peppers if you don’t want the soup to be spicy.

  77. Mofoluwasho February 8, 2013 at 2:34 am - Reply

    Comment…Been wondering what to make this weekend as I’m tired of making stew and ibo soups. This post, which I stumbled on from Natural Nigerian’s facebook page, has inspired me! So, thank you! I love efo riro made this way, you can enjoy it with almost anything – solids, rice, yam and even beans! Can’t wait to make it tomorrow!

  78. Mofoluwasho February 8, 2013 at 2:28 am - Reply

    Been wondering what to make this weekend as I’m tired of making stew and ibo soups. This post, which I stumbled on from Natural Nigerian’s facebook page, has inspired me! So, thank you! I love efo riro made this way, you can enjoy it with almost anything – solids, rice, yam and even beans! Can’t wait to make it tomorrow!

  79. DVees January 7, 2013 at 2:16 pm - Reply

    I was looking for a good efo riro recipe, searched google and found your website, I am now in love with you…. I love your website 🙂

    I tried the recipe and it was amazing…. thank you.

    It was soo good that I wrote a post about it http://dvees.wordpress.com/2013/01/07/efo-riro-rich-vegetable-stew/

  80. Dolapo January 1, 2013 at 6:48 pm - Reply

    Mine ALWAYS comes out saucy. I use the Publix frozen chopped spinach

    • 9jafoodie
      9jafoodie January 2, 2013 at 11:48 am - Reply

      do you defrost and remove the excess water prior to use?

  81. Jimi December 30, 2012 at 6:54 am - Reply

    Lovely collection of recipes, am getting hungry reading them! Quick note for efo riro – it is traditionally *not* made with locust beans. Though you can put them of course but this makes it more like ayamase than efo riro.

    Keep up the good work!

    • 9jafoodie
      9jafoodie January 1, 2013 at 10:29 am - Reply

      Ayamase actually just came mainstream, efo-riro base has always been with locust beans

      • Dolapo January 19, 2013 at 8:18 am - Reply

        Yeah Ive always known efo riro as being made with locust beans.

  82. Tee December 28, 2012 at 2:52 am - Reply

    Hello 9jafoodie. Thanks for the recipe. However, is locust beans compulsory? I really don’t like it, but I love efo riro.
    Thanks

    • 9jafoodie
      9jafoodie December 28, 2012 at 9:55 am - Reply

      you dont have to use it but authentic efo riro usually has it

      • Tee December 28, 2012 at 10:16 am - Reply

        Thank you..Guess it’s best to use it. I’ll just pick/spit it out when eating.

        • 9jafoodie
          9jafoodie December 28, 2012 at 10:52 am - Reply

          You can always chop it finely or blend it before adding it in

  83. a-9ja-great December 13, 2012 at 9:19 am - Reply

    I’m salivating seriously.Abeg come teach my woman how to make this particular efo nau.

  84. Miss Yoyin December 1, 2012 at 10:08 am - Reply

    I have learnt so much within the last hour! I just discovered ur blog and I love it! I definitely have to try cooking efo riro without tomatoes. But I have to say my favourite vegetable for cooking efo riro has to be “igbo” aka collard greens/garden egg leaves! Yummy yummy all d way! U shld give it a try too!

    • 9jafoodie
      9jafoodie December 5, 2012 at 3:53 pm - Reply

      I had no clue Collard green was Igbo, I had always thought the garden egg leaves were smaller.

  85. Mo' November 27, 2012 at 8:04 am - Reply

    Thank you for this piece! I find that on a lot of Nigerian food sites, they put tomatoes in the efo riro and I know that’s not right! I started to think I was getting it all wrong. Kudos to you guys. You do such impressive work.

    • 9jafoodie
      9jafoodie December 5, 2012 at 4:08 pm - Reply

      You are definitely right… No tomatoes. Thank you!

  86. oweibor November 24, 2012 at 11:20 am - Reply

    still very impressed with this site… 🙂

  87. oweibor November 24, 2012 at 11:16 am - Reply

    wow.. i love naija the very more

  88. NikkiSho November 7, 2012 at 9:06 am - Reply

    This looks really good! kai 9jafoodie well done o. Will try this recipe whenever i want to make efo riro. oh and have i testified about your yoruba style egusi soup post? That recipe is the business.

    • 9jafoodie
      9jafoodie November 9, 2012 at 11:03 pm - Reply

      whoop whoop whoop!!! I am glad you enjoy the egusi recipe. Oya…. review the efo riro very soon o

  89. Mama Ibeji November 6, 2012 at 6:06 pm - Reply

    Thanks I will try this myself as I find what I eat in varoius restaurants as too full of tomatoes & the spinach is rather slimy!

    • 9jafoodie
      9jafoodie November 9, 2012 at 11:00 pm - Reply

      definitely, let us know how it turns out.

  90. helenamil November 6, 2012 at 2:52 am - Reply

    Whenever im away from home only the food and the music helps me closer to home…..im glad i stumbled on this site.God bless.

  91. CoyIntrovert November 5, 2012 at 3:19 pm - Reply

    Kai, I can’t wait to make mine tomorrow.
    I’ve never gotten efo the way I want it. It comes out good but not as good as I want it.
    I hope tomorrows own comes out looking like this! So hungry!!

    • 9jafoodie
      9jafoodie November 9, 2012 at 10:59 pm - Reply

      yeiii!!! please let us know how it turns out.

  92. Naijamum in L. October 30, 2012 at 12:29 pm - Reply

    I just finished a bowl of noodles and I am still salivating here…mmmm
    That pomo there is calling my name *sad look*
    How do people manage to diet? *confused look*

    As always xxxxxxxxxxx

    • 9jafoodie
      9jafoodie November 9, 2012 at 10:57 pm - Reply

      lol…thank you mam

      • olufunction September 10, 2016 at 6:17 am - Reply

        Thanks for your step by step guides into cooking all the delicious Nigeria meal, pls is it compulsory to boil the leaf before cooking? Can I also combine tete and shoko leaf together?

        • 9jafoodie
          9jafoodie September 10, 2016 at 3:44 pm - Reply

          No it’s not compulsory but you might end up with watery soup.

  93. Dayor October 30, 2012 at 10:05 am - Reply

    Chai! This is heavenlicious. Sincerely its making me hungry.

  94. Ola October 30, 2012 at 9:10 am - Reply

    At no particular point in history has efo looked so good, kudos guys.

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